DinnerDish

Green Curry Eggplant Tofu Bowls

Name: Green Curry Eggplant Tofu Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 oz extra firm tofu, pressed and cubed; 1 eggplant, diced; 1 red bell pepper, sliced; 2 tbsp neutral oil; 2 tbsp green curry paste; 1 can coconut milk; 1 cup vegetable broth; 1 tbsp tamari; 1 tbsp lime juice; 1/2 cup basil leaves; 3 cups cooked jasmine rice; Kosher salt

Vegan curry bowls with eggplant, tofu, green curry paste, coconut milk, basil, lime, and jasmine rice.

Author: ForkmadeUpdated: 10/4/2026No ratings yet

Ingredients

14 oz extra firm tofu, pressed and cubed

1 eggplant, diced

1 red bell pepper, sliced

2 tbsp neutral oil

2 tbsp green curry paste

1 can coconut milk

1 cup vegetable broth

1 tbsp tamari

1 tbsp lime juice

1/2 cup basil leaves

3 cups cooked jasmine rice

Kosher salt

Instructions

Step 1

Brown the tofu in neutral oil until crisp on several sides, then transfer to a plate.

Step 2

Add the eggplant and bell pepper to the skillet and cook until beginning to soften.

Step 3

Stir in the green curry paste for 1 minute.

Step 4

Add the coconut milk, vegetable broth, tamari, and tofu and simmer until the vegetables are tender.

Step 5

Stir in lime juice and basil, then serve over jasmine rice.

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Servings

Timing

45 min

Meal type

Dinner

Recipe level

Dish

Visibility

public

Dietary tags

Dairy-freeEgg-freeGluten-freePeanut-freeVeganVegetarian