Golden Coconut & Vegan Tofu Curry

Name: Golden Coconut & Vegan Tofu Curry
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 x 160g pack Cauldron Marinated Tofu; 1 red onion, finely chopped; 1 red chilli, finely chopped; 4 cloves garlic, minced; 1 medium broccoli (florets and stalk); 1 red pepper; 1 heaped tsp curry powder; 1/2 tsp turmeric powder; 400ml tinned coconut milk; 200ml water; A handful of fresh coriander or parsley (save the stalks and leftovers); Your choice of rice

Curry in a hurry? Deliciously rich. Delightfully simple. You can only go right with this irresistibly easy Golden Vegan Tofu Coconut Curry. Nifty, nutritious, and better for the planet - our vegan tofu coconut curry will be your new go-to for deliciousness.

Serves 2

30 mins

Easy

Vegan

Coconut and Tofu curry with broccoli and tomatoes served in a dark dish

Cauldron Marinated Tofu with red packaging with a see-through section to showcase the tofu pieces

Made with our Organic Marinated Tofu Pieces

High in protein

Vegan

High in calcium

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Ingredients:

1 x 160g pack Cauldron Marinated Tofu
1 red onion, finely chopped
1 red chilli, finely chopped
4 cloves garlic, minced
1 medium broccoli (florets and stalk)
1 red pepper
1 heaped tsp curry powder
1/2 tsp turmeric powder
400ml tinned coconut milk
200ml water
A handful of fresh coriander or parsley (save the stalks and leftovers)

To serve

Your choice of rice

Our tip

Save those leftover parsley leaves and stalks, add to a bowl with 2 tbsp melted vegan butter and 1/2 tsp garlic powder and allow to set. This is the perfect seasoning for soups, curries and stews for instant flavour.

Method:

Finely chop the red onion and chilli, add to a large pan with a drizzle of oil and fry for 4 minutes before adding the minced garlic.
To the pan, add the roughly chopped pepper, chop the tops off the broccoli florets and finely chop the base and add to the pan.
Add the Cauldron Marinated Tofu pieces, curry powder and turmeric powder and continue to pan fry for around 6-8 minutes.
Pour in the coconut milk and water, pop a lid on the pan and allow to simmer for 6 minutes.
Meanwhile, chop the parsley leaves and once your curry is cooked, sprinkle over before serving.

Our tip

Hungry for ideas?

Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!

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