The Ultimate Sub-500 Cal Thai Green Tofu Curry

Leading nutritionist Christine Bailey and founder of The Lean & Nourish Club shares her ultimate nutrient-rich vegan Thai Green Tofu Curry recipe that makes for the perfect weekend guilt-free treat.

413 kcal | Fat 15.1g | Carbs 51.2g | Protein 16.7g

Serves 4

Fresh, light, and fragrant this Thai green tofu curry recipe is super-easy to make from scratch and the addition of tofu provides plenty of plant-based protein. Adding chlorella at the end of cooking gives a wonderful deep vibrant green color.


  • Handful of cilantro leaves
  • 2 garlic cloves
  • 1 small onion chopped
  • 1⁄2 tsp fresh root ginger
  • 1 green chili, deseeded
  • 2 lemongrass stems, chopped
  •  1 tsp ground cumin
  •  1/2 tsp ground turmeric
  •  1 tbsp tamari soy sauce
  •  Juice of 1⁄2 lime
  •  2 tsp xylitol or maple syrup
  •  1 tbsp fish sauce or vegan ‘fish’ sauce


  • 12.5oz firm tofu
  • 2 tbsp cornmeal
  • 1 tbsp olive oil
  • 14oz can light coconut milk
  • 2fl oz vegetable stock
  •  4.5oz shitake mushrooms, sliced
  •  10 baby sweetcorn, halved lengthways
  •  1 green pepper thinly sliced
  •  2.5oz sugar snap peas
  • 2 pak choy, leaves separately
  • 2 kaffir lime leaves
  • 1 tbsp tamari soy sauce
  •  1tsp fish sauce or vegan ‘fish’ sauce
  • 1⁄2 -1 packet (3-6g) of Sun chlorella powder
  • Black pepper
  • Fresh Thai basil or cilantro leaves to garnish
  •  7oz basmati rice (uncooked weight)

Place the curry paste ingredients into a blender with a little of the coconut milk. Blend to form a thick sauce.

Place the tofu between kitchen paper and press to remove any excess moisture. Cut the tofu into 0.5” cubes. Add to a bowl with the cornmeal. Toss to coat.

Heat the oil in a skillet. Add the tofu in batches and cook until golden. Remove from the pan and place on a plate. Add the mushrooms to the pan and sauté for 1 minute until soft, then remove and place on the plate with the tofu.

In the same pan, add the curry paste and heat for a couple of minutes. Add the coconut milk, stock, vegetables and kaffir lime leaves and gently simmer for 5 minutes.

In a small bowl place the chlorella, soy sauce, fish sauce and cornmeal.

Add 1-2 tbsp water and mix to form a paste.

Pour in the chlorella paste with the tofu and mushrooms and heat through. Season with black pepper.

Serve with rice and garnish with basil leaves and/or cilantro.


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