August 25, 2014

Sunday Night Thai. {Vegan Recipe}

thai food cilantro tofu

Every time Sunday rolls around, exhausted from an action packed weekend, all I want to do is order out.

On the other hand, I seem to also have lots of leftovers in the fridge; vegetable odds and ends from the farmer’s market, a few pieces of tofu from my Friday BBQ, a handful of salted nuts rescued from my 5 p.m. Saturday nosh.

The following recipe is quick, easy and filling and makes use of just about any random edible knocking around the house. It’s become a staple in my neck of the woods, especially on lazy summer Sundays—I think you’ll like it too.

Sunday Night Thai

Serves one, but can be easily adapted to any number of servings—just multiply the number of people you’re feeding times, you guessed it, one! Even I can do that kinda math.


  • 1 t/l soy sauce or tamari
  • 1 tsp curry paste (I recommend Maesri brand)
  • 1/3 cup full fat coconut milk
  • 1/2 tsp brown sugar, optional
  • 1 heaping t/l raisins, optional

Put all ingredients in a sauce pan and heat on low, constantly whisking, set aside and keep warm.


  • 3-4 cups of any kind of vegetables you like, cut into small bite sized pieces.
  • A combo of 4 or more of any of the following works well; potatoes, tomatoes, yellow squash, eggplant, zucchini, onion, garlic, carrot, parsnip, red or yellow bell pepper, mushrooms, fennel bulb, cauliflower, broccoli.
  • 1 t/l peanut oil
  • sea salt and fresh cracked pepper to taste

Arrange veggies in a single layer on a baking sheet. Drizzle with oil, and massage in. Season with salt and pepper. Roast in a 400 degree oven for 25-30 minutes, or until veggies are soft and slightly browned.


Anything you like.

Options include;

  • 1/4 cup roasted salted peanuts
  • 1/4 block extra firm tofu cut into bite sized pieces and tossed in the with veggies before roasting
  • 1/3 cup chick peas rinsed, drained and heated
  • 1/4 cup roasted salted cashews
  • 1 or two lightly fried eggs (yes, I know this is not vegan, but it’s a great choice for vegetarians)
  • Approx. 6 oz cooked wild salmon or 1/3 lb. cooked shrimp (if you’re pescatarian)
  • Approx. 6 oz organic locally farmed cooked chicken (for the carnivores).


1 cup cooked rice, any kind.

Fresh herbs

Basil, cilantro or curry leaves

To serve; Scoop one cup of rice into a nice big bowl. Top with veggies and protein. Drizzle with sauce. Finish with fresh herbs and a dash of Sriacha if desired. Throw away all take out menus from local Thai restaurants.


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Editor: Renée Picard

Photo: Chad Hennerman Pixoto

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