Vegan Panang Curry with Tofu
on Sep 04, 2020, Updated Apr 28, 2026
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This easy vegan panang curry with tofu is a quick, creamy 30-minute dinner made with simple pantry ingredients like coconut milk, peanut butter and curry powder.
This simplified version of Thai panang curry still delivers that signature sweet, salty, nutty flavour.
It’s one of my most-made weeknight meals because it’s reliable, flexible and always good. Once you make it, it tends to go into regular rotation.
Top Review
Panang curry is my favorite Thai takeout order, but I couldn’t find a recipe I could make at home. Not only is Deryn’s recipe delicious, but I love that the ingredients are easier to get than the other panang curry recipes I found. No chicken necessary – this dish is rich, tasty, and filling.
Why You’ll Love this Vegan Panang Curry
- Ready in about 30 minutes with minimal prep.
- Made with simple, accessible pantry ingredients.
- Rich and creamy without being overly heavy.
- High in plant-based protein from tofu.
- Meal prep-friendly and reheats well.
- Easy to customize with different vegetables or spice levels.
- Consistently 5-star rated and tested.
Tofu is always great in vegetarian curries for a source of protein and texture. You can also try it in this Easy Vegetable Curry with Tofu, Vegan Thai Red Curry with Tofu or Curried Tofu Recipe.
Ingredients You’ll Need
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Coconut Milk: Use light or full-fat coconut milk. Light coconut milk keeps the curry rich without being overly heavy, especially with the added fat from the peanut butter. Full-fat will give a thicker, more indulgent sauce.
- Broth: Use vegetable broth or stock, either homemade or store-bought. Bouillon cubes or paste also work, just prepare according to package instructions.
- Peanut Butter: Use a natural peanut butter made with just peanuts or peanuts and salt for the best flavour and texture. Almond butter can be used if needed, but peanut butter gives the most authentic panang-style flavour.
- Veggies: This recipe is flexible. Carrot can be swapped for sweet potato or squash, and broccoli works well in place of or alongside the peppers and zucchini.
How to Make Vegan Panang Curry
Before You Start: If you plan to serve over rice, which is recommended), start preparing that now so it can cook while you make the curry.
Step 1. Cook the onion, garlic and carrot in a skillet over medium heat until they start to soften. This should take 6-7 minutes.
Step 2: Add the zucchini and bell pepper. Stir, then add the tomato paste, curry powder, turmeric and salt. Cook a few more minutes.
Step 3. Add the broth and coconut milk and simmer until the carrots are tender and the curry is thick and creamy.
Step 4: Add the maple syrup, cilantro, peanut butter and tofu. Stir to combine and cook for a few minutes until the tofu is heated through.
Serve the finished curry over a bowl of your favourite rice, noodles or any other whole grain.
FAQs
Panang curry is a Thai curry known for its rich, slightly sweet and nutty flavour, typically made with peanuts and coconut milk. This version keeps those key flavours while simplifying the ingredient list for a quick, approachable vegan dinner.
Panang curry is thicker, richer and slightly sweeter than Thai red curry. It usually contains peanuts or peanut flavour, while red curry is more broth-based and tends to be spicier and lighter in texture.
Panang curry is generally mild to moderately spicy. This version is quite mild, but you can easily increase the heat by adding chili flakes, fresh chili or curry paste.
Yes, you can substitute the tofu with chickpeas, tempeh or even lentils for a different plant-based protein option. You can also add more vegetables if you prefer to skip the protein.
Yes. Full-fat coconut milk will make the curry richer and creamier, while light coconut milk keeps it a bit lighter. Both work well depending on your preference.
You can use a wide variety of vegetables including bell peppers, zucchini, broccoli, carrots, snap peas or spinach. This recipe is very flexible and works well with whatever you have on hand.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave until heated through. You may need to add a splash of water or broth to loosen the sauce.
Yes, this curry freezes well for up to 2 months. Let it cool completely before freezing and thaw in the fridge overnight before reheating.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
Vegan Panang Curry with Tofu
Ingredients
- 1 white onion, diced (2 cups, approx. 300g)
- 5 cloves garlic, minced
- 2 cups chopped carrots, approx. 300 g
- 1 small zucchini, sliced (approx. 1 heaping cup)
- 1 red pepper, thinly sliced
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp sea salt
- 1/4 cup tomato paste, 60 g
- 1 1/2 cups vegetable broth
- 14 oz can light coconut milk
- 1 tbsp pure maple syrup, substitute coconut sugar or other natural sweetener of choice
- 1/3 cup natural peanut butter, 100 g
- 350 g packaged firm tofu, cubed
- 1 cup chopped cilantro
- cooked white or brown rice, for serving
Instructions
- Add 2 tbsp of oil, water or broth to a large skillet with the diced onion, garlic and carrot. Cook for 6-7 minutes over medium heat, stirring often, until starting to soften and become fragrant.
- Add the zucchini and red pepper and stir to combine. Add the tomato paste, curry powder, turmeric and salt and cook for a few more minutes, stirring to combine.
- Add the vegetable broth and coconut milk and simmer lightly until the carrots are tender and it's thick and creamy, about 20 minutes. Stir occasionally as it cooks.
- Stir in the maple syrup, peanut butter, cilantro and cubed tofu and cook for a few more minutes until the peanut butter is combined and the tofu is heated through. Season with salt and pepper, as needed.
- Serve over basmati, brown rice or quinoa.
Video
Notes
Nutrition
Update Note: Originally published on May 3, 2018.
This was last night’s dinner and it was SO delicious! It felt like the ultimate comfort food yet still nourishing which is 100% my favorite kind of meal. I topped it with some red pepper flakes to give it a little kick; with the leftovers I might throw in a little sriracha instead.
Awesome! Thanks, Bethany! So glad you enjoyed it.
Made this last night and absolutely loved it! So tasty and my whole family loved it. Definitely going to be making again xx
So glad to hear you enjoyed it! Thanks for the review.
Wanted to challenge myself during this time sheltering in place and decided on your recipe for my vegetarian penang curry craving.
It did not disappoint!
The batch I made will taste even better at 3am wheni get bored and decide to eat again ! Ha!
Thanks for sharing!
Yum! Added a little shrimp too. Will make again. Easy & delish. Served it with brown rice
I was looking for something different as we have company staying with us, and I received an email with a link to this recipe. The Pictures and description enticed me to give it a whirl. It looked so good that I doubled the recipe. So glad I did. I am pretty critical but there was nothing but positive comments from my company, I also enjoyed this curry, (albeit I am a serious “Spicehead” so I added some Thai Chili peppers from my garden to my serving). I have saved this recipe and will make it again and again, really wonderful colour, texture and flavour. Thank you for sharing.
I’m so happy to hear that! I’m so glad you all enjoyed. Love that you made yours spicy…no heat for me, I can’t handle it these days! Thanks for the review!
Do you know what the macros would be without the quinoa for someone who is also looking to be low carb?
The nutrition facts are listed above and below the recipe – they do not include quinoa. Enjoy!
This was amazing! So easy and good!! Neither pepper nor zucchini in my version today, and I added some extra maple suryp for that delicious panang flavor. Added frozen cut up kale as well, which was an excellent addition.
Amazing! So glad you enjoyed it!
My boyfriend, aka the chef in our house, made this recipe tonight. I tend to like dishes that combine peanut butter, tomato and curry but this one was especially good! Our tofu went bad so we added a large head of broccoli instead and it came out wonderful! There is a nice balance with the flavors and the sauce was nice and creamy. We are priniting this recipe right now so that we can make it again.
Just made this, and it’s really, really good. Definitely adding to my rotation. I didnt have any zucchini, so I folded in a bag of fresh spinach along with the tofu and cilantro.
Awesome!! So glad you liked it! Great idea to add spinach. 🙂 Thanks for the review.
sooo yummy and healthy. i used PB2 instead of peanut butter and added some butternut squash. mmmm SO GOOD
That sounds awesome. Glad you enjoyed it!
Loved this dish! I made it last night, and even my 9 year old son loved it!
Wonderful! Sounds like a win to me! Glad you enjoyed it.