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

1. Preheat your oven to 180°C and line 2 x baking trays with parchment paper

2. Lay your tofu and sweet potato on a tray each and pop in the oven to bake for approximately 15mins

3. 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

4. Add your jar of green curry paste and stir so your vegetables are coated

5. Then add your coconut milk, vegetable stock and water to the pot

6. 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

7. Add more water here if needed based on consistency, otherwise pop your pot lid on and let simmer for 5-10mins on low heat

8. Serve over cooked brown rice or quinoa, a sprinkle of toasted sesame seeds and cashews, and a light drizzle of tamari sauce to serve

9. Store the rest in a glass container in the fridge and consume within 2-3 days