The BEST vegan dishes!

Vegan Pad Thai & Thai green curry

Not too long ago I bought and cooked with my first pack of tofu! Diced it up in this Thai green curry and cooked a Pad Thai alongside. Perfect! Thai flavours and smells feel like home to me, no idea why!

Pad Thai


4 tbsp. Thai green paste

3 tbsp. vegetable oil

2 crushed garlic cloves

1 red chilli, deseeded and chopped

1 thinly slices red onion

2 tbsp. soy sauce

Juice of 1 lime

Handful of spring onions

Handful of chopped peanuts

100g cooked rice noodles



  1. Fry off the garlic, chilli and red onion (adding a little more oil if necessary) and fry for 3-4 minutes, or until the onion is tender.
  2. Pour over the soy sauce and the lime juice, then stir this for just a few seconds before adding the noodles, toss them around for 2-3 minutes, or until the noodles are heated through.
  3. Mix in half the peanuts and spring onions and serve the rest on top.IMG_20180121_180704_371


Thai green curry


Tofu (enough for 2)

2 tbsp. soy sauce

a bunch of green beans (I used frozen)

1 red pepper

Handful of frozen peas

Handful of frozen sweetcorn

1-2 tbsp. vegetable oil

2 tbsp. thai paste

1 red onion, chopped

1 green chilli, deseeded and chopped

3 crushed garlic cloves

1 x 400ml coconut cream

1 courgette, in thin slices

Juice of 1 lime

2 chopped spring onions



  1. Drain the tofu, wrap in kitchen paper to remove excess water for 20 minutes, cut into 1 cm pieces and place in the soy sauce to marinate.

2. Bring a pan of water to the boil and add the green beans, peas and sweetcorn for a minute.

3. Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes stirring frequently. Add in onion, peppers, garlic and chilli.

4. Add the tofu, stir lightly until coated with the curry paste then cook for a further 2 minutes.

5. Pour in the coconut cream, bring to a simmer, then add the green beans, peas and sweetcorn. Cook over a medium heat for 4-5 minutes then add sone of the spring onion. Simmer once again for a minute then lastly tip in the fresh lime juice.

6. Serve with the rest of the spring onions.




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