Vegan Green Curry Tofu “Fish” 

Very often, when I taste my new recipes, I’m super excited. Sometimes, I’m like “dang, you’re a genius.” With this vegan green curry tofu “fish” I was more than excited. I was down right floored by how freaking delicious it was. Tofu “filets” marinated in a lemony herb marinade that also has crushed kelp or kelp powder in it. This makes the tofu taste a bit seafood-like, but not  overwhelmingly fishy. You score the tofu to make it even more fish like. Then bake it. While the tofu bakes, you make the greatest vegan green curry sauce of all time. Serve that with some rice if desired and oh my! It is truly one of the best tofu dishes I’ve ever had. 

What You Need For This Incredible Tofu:

• Extra Firm Tofu: Pressed and then scored extra firm tofu makes the best “fish” filets.
• Lemon Juice, Olive Oil, Veggie Broth, Cilantro, Garlic, Salt, Red Pepper and Kelp: This is what goes into the marinade for the tofu.
• Sesame Oil: To start the green curry sauce.
• Shallots and a Spicy Chili Pepper: These start to cook in the oil for the sauce. You can leave out the chili pepper if you want it to be less spicy.
• Green Curry Paste: Just make sure you get a vegan brand. I used Thai Kitchen brand.
• Coconut Milk, Veggie Broth, Lime Juice and Soy Sauce: These are the liquids for the green curry sauce.
• Brown Sugar: For some sweetness, you can also use coconut sugar if you want!
• Thai Basil and Cilantro: To finish the sauce.

I feel like I could eat this vegan green curry tofu “fish” every day and never get tired of it. You could throw some different veggies into the curry if you want. It is hearty, filling, so comforting, but pretty healthy. It is so fast to throw together, and it is definitely on repeat in my house right now!

Why Should You Make This Amazing Curry?

1. There is nothing else like it, seriously. 
2. Can be prepped ahead of time, and then comes together really fast.
3. Customize with your favorite veggies or rice.
4. It is sooooooooooooooo good.
5. Tailor the spice level to you. Want it extra spicy add a few Thai chilis, want it mild, don’t add any.

Vegan Green Curry Tofu "Fish"

Print Recipe

Kelp, lemon, herb marinated tofu "filets" baked and served with the most amazing green curry.

Course Main Course

Prep Time 3 hours hrs

Cook Time 35 minutes mins

Total Time 3 hours hrs 35 minutes mins

Servings 4

Calories 265

Author Lauren Hartmann

Ingredients

Tofu "Fish"

• 1 Block(15oz.) Extra firm tofu, drained and pressed*
• 1/4 Cup Olive oil
• 1/4 Cup Vegetable broth
• 2 Tablespoons Lemon juice
• 8 Cloves Garlic, smashed
• 1 teaspoon Salt
• Pinch of Red pepper flakes
• 1/4 Cup Cilantro, chopped
• 1/4 Cup Kelp sheets crushed or 2 tsp. kelp powder

Vegan Green Curry

• 1 Tablespoon Sesame oil or Olive oil
• 2 Shallots, chopped
• 1 Thai chili or spicy chili pepper(optional), diced
• 1 Tablespoon Green curry paste, vegan( I used Thai Kitchen brand)
• 1 Can(15oz.) Coconut cream or full fat coconut milk
• 1/4 Cup Vegetable broth
• 1 Tablespoon Lime juice
• 1 Tablespoon Soy sauce or Tamari for GF option
• 1 Tablespoon Brown sugar or coconut sugar
• 1/4 Cup Thai basil, chopped
• 1/4 Cup Cilantro, chopped

Instructions

• After you drain and press the tofu, you want to make "filets" with it.
• Cut the block of tofu into about 1/2 to 3/4 inch thick rectangles. You should get 4. Then lay them flat and score with a knife. You want to cut into the top on the diagonal and then back the other way. See photos. So you have the top crosshatched. You want to just slightly go into the top of the tofu. If you go in too deep the tofu may fall apart. Set aside.
• Now, make the marinade. In a large mixing bowl, whisk together the olive oil, veggie broth and lemon juice. Then stir in the garlic, salt, red pepper, cilantro and kelp.
• Add the tofu "filets" to the bowl with the marinade and make sure the tofu is as submerged as possible. Marinate for 2-3 hours or even overnight. I like to periodically spoon some of the marinade on top of the tofu to make sure they are marinating evenly.
• Once you are ready to make the tofu, preheat the oven to 400 degrees(F).
• Place the tofu onto a sheet pan lined with parchment paper or a silicone mat. Spoon some of the marinade over the tofu, I like to get all the garlic on them and some of the kelp.
• Bake for 30-35 minutes or until the tofu is firm.
• While the tofu bakes, make the green curry.
• Heat the oil in a large non-stick skillet on medium. Add the shallots and chili if using. (If you don't want it spicy, leave out the chili)
• Sauté, reducing heat as needed until the shallots are translucent. About 2-3 minutes.
• Add the green curry paste and stir it into the shallots and chili.
• Now, add the coconut milk, veggie broth, lime juice and soy sauce. Whisk to combine.
• Then add the brown sugar.
• Reduce heat to low and simmer for 10-15 minutes. Whisking frequently. Taste and adjust seasonings. Adding a bit of salt if needed and more lime if needed.
• Turn off the heat and stir in the basil and cilantro.
• Once the tofu is done, serve the tofu with rice if desired and the green curry sauce on top.

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Notes

* If you need more information on pressing tofu, check out my TOFU COOKING GUIDE.

Nutrition

Calories: 265kcal | Carbohydrates: 9g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Sodium: 843mg | Potassium: 101mg | Fiber: 1g | Sugar: 4g | Vitamin A: 871IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 1mg