GREEN CURRY TOFU
Preparation time: <60 mins | Makes: 4 servings
INGREDIENTS
-
1 jar of good quality green curry paste
-
1 head of broccoli chopped into small florets
-
½ head cauliflower chopped into small florets
-
2 handfuls of green beans trimmed
-
1 large sweet potato peeled and chopped into small cubes
-
2 x 400ml cans of coconut milk
-
1L vegetable stock
-
350g firm block of protein (I like Soyco) chopped into small cubes
-
Extra virgin olive oil for sautéing
-
Roughly 100ml water (or more depending on desired consistency)
-
To serve: cooked brown rice or quinoa and toasted sesame seeds and cashew nuts
METHOD
-
Preheat your oven to 180°C and line 2 x baking trays with parchment paper
-
Lay your tofu and sweet potato on a tray each and pop in the oven to bake for approximately 15mins
-
Whilst they’re cooking, add some extra virgin olive oil to a large pot, and start to sauté your green beans, broccoli and cauliflower for 3-5mins over medium heat
-
Add your jar of green curry paste and stir so your vegetables are coated
-
Then add your coconut milk, vegetable stock and water to the pot
-
By now, your tofu cubes should be lightly browned and sweet potato softened slightly. Take them out of the oven and add them to your large pot of curry
-
Add more water here if needed based on consistency, otherwise pop your pot lid on and let simmer for 5-10mins on low heat
-
Serve over cooked brown rice or quinoa, a sprinkle of toasted sesame seeds and cashews, and a light drizzle of tamari sauce to serve
-
Store the rest in a glass container in the fridge and consume within 2-3 days
Leave a comment