Best Firm Tofu Substitutes in Vegan Thai Green Curry
This recipe calls for 10.6 oz (300 g) firm tofu, pressed and cubed. If you're out of firm tofu or need to adapt the recipe, here are 5 tested substitutes - each with a quantity guide and notes on how it changes the dish.
About This Substitution
Role in this recipe: Protein, texture and absorbing flavour
When you need a soy-free option, can't find tofu, or want a different textural experience.
5 Substitutes for Firm Tofu in Vegan Thai Green Curry
1. Tempeh
Ratio: 1:1
Nuttier, firmer and more textured. Marinate and cook the same way - the flavour is deeper and more complex.
2. Chickpeas or white beans
Ratio: Equal weight
Completely different texture but similar protein content. Works in curries and stews where tofu cubes would otherwise feature.
3. Seitan
Ratio: 1:1
Much chewier and more 'meaty' - great if you want more substance. Avoid if gluten-free.
4. King oyster mushrooms
Ratio: 1:1
Slice thickly and sear hard - they develop a satisfyingly chewy, savoury texture with a natural umami depth.
5. Cauliflower (large florets)
Ratio: 1:1
Roasted or baked, cauliflower absorbs spices beautifully and provides a hearty, satisfying texture.
View the Full Recipe
See the complete Vegan Thai Green Curry recipe for American kitchens with US cup measurements and °F temperatures.
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