Tofu curry with vegetables and rice

Cooking time of 30 minutes – Serves 1

Nutritional Information

• 430 Kcal
• 13g Fat
• 1.7g Saturates
• 55g Carbohydrates
• 7.5g Fibre
• 20g Protein
• 0.2g Salt

Allergens & Dietary Requirements

Allergens

• Soybean
• Sulphites

Dietary Requirements

• Halal
• Kosher
• Vegetarian
• Vegan
• Pescatarian
• Dairy-free
• Gluten-free

Ingredients

• 116g tofu, cut into bite-sized pieces 
• ½ tbsp oil 
• 1 small onion, chopped
• 1/2 tsp ginger paste
• 1 medium tomato, chopped
• 1/2  pepper, chopped
• 1 red chilli, chopped (optional)
• 1/4 tsp ground turmeric 
• 1/4 tsp cumin seeds
• 1/4 tsp ground coriander 
• 45g Greek style plant-based yoghurt
• 1 tbsp fresh coriander, chopped (optional)
• 50g brown rice

Method

1. Heat the oil in a non-stick pan over medium heat, then add the onion and pepper and cook for about 2-3 minutes until they soften 
2. Add the ginger paste to the pan and cook for another minute until fragrant 
3. Add the tomato to the pan and cook for 2-3 minutes until the tomato softens 
4. Reduce the heat to low and add the turmeric, cumin seeds, ground coriander, and the chilli and stir well to combine the spices with the vegetables 
5. Add the tofu to the pan and cook for about 5 minutes 
6. Stir in the yoghurt and some water and cover the pan to simmer for 10-12 minutes, stirring occasionally  
7. Meanwhile, cook the brown rice according to packet instructions  
8. Serve the curry over the cooked brown rice and garnish with fresh coriander