Nutrition per serve
|Kcal: 635||Fat: 31g||Saturates: 6g||Protein: 23g||Carbs: 76g||Sugars: 6g||Fibre: 6g||Salt: 1g||Iron: 4mg||Calcium: 706mg|
Vegan Tofu & Vegetable Thai Red Curry
This recipe has been reviewed and approved by Everyday Nutrition Founder and Accredited Practising Dietitian, Joanna Baker.
Prep time: 20 mins, Cook time: 55 mins, Total time: 1 hr 15 mins
INGREDIENTS, (SERVES 2)
260g, (1 Jar) Slightly Different Thai Red Curry Sauce
200g Cubed firm Tofu
125g Thai jasmine rice
75g French green beans
60g Bell red pepper sliced
30g Bamboo shoots
1-2 Tbsp Garlic infused oil
125g cooked white rice
Drain the tofu, press for five minutes to release as much water as possible and cut into small cubes
Rinse rice in cold water.
Bring a pan of water to the boil and add the rice. Simmer for 15 minutes or until tender. Once cooked drain and leave to one side
Whilst the rice is cooking, boil the green beans for 5 minutes. Once cooked drain and leave to one side.
Heat oil in a frying pan and add the tofu chunks. Cook for 15 minutes turning the tofu to cook all sides or until crispy
Once cooked place in a bowl and leave to one side
Fry the red peppers until tender.
Add the bamboo shoots and green beans.
Add the jar of Slightly Different Thai Red Curry Sauce and cooked tofu chunks. Mix and heat for 2-3 minutes or until piping hot
Serve with rice.