Vegan Tofu & Vegetable Thai Red Curry

Nutrition per serve

Kcal: 635Fat: 31gSaturates: 6gProtein: 23gCarbs: 76gSugars: 6gFibre: 6gSalt: 1gIron: 4mgCalcium: 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

METHOD

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.

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