Broccoli, red pepper and smoked tofu are simmered in a creamy coconut sauce to create an easy vegetable and tofu curry. I’ve used aromatics including ginger, and mild yet flavourful spices to create a delicious vegan meal.
The ingredients
We all know vegetables are often overlooked in most traditional meals. Mushy veg served at Grandma’s (of course not my Grandma’s!), meagre portions or just a plate of beige food. Well, this easy vegan meal puts vegetables back at the forefront. The red bell pepper soaks up the coconut milk and develops a deeply sweet flavour whilst the broccoli is cooked until perfectly crunchy. To make this tofu extra simple I’ve used Tofoo’s smoked tofu; it requires minimal prep and adds oodles of flavour to the dish.
The method
Bake the tofu at 200°C fan on the top shelf of the oven, for 10 minutes. This ensures the tofu stays soft in the centre with a golden crisp crunch. This is the easiest of curries – just grab one pot and layer your ingredients in, aromatics and spices, then the vegetables, seasonings and coconut milk. Bring to a gentle boil, then reduce the heat so the curry is lightly simmering; this enables the sauce to thicken and the flavours to intensify. Finish with a squeeze of lemon, fresh coriander, and if you desire, top with toasted flaked almonds.
Leave a comment and let me know how you get on making this easy vegetable and tofu curry. I’d love to see your creations over on instagram!
More vegan curry recipes
Sweet potato and chickpea curry
Easy vegetable and tofu curry
Ingredients
- 150 g smoked tofu
- 1 tbsp rapeseed oil
- Thumb of ginger
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp mustard seeds
- 1/4 tsp salt
- 140 g broccoli
- 1 red bell pepper
- 1.5 tbsp cornflour
- 1 tin coconut milk full fat
- Salt and black pepper to season
- 1/4 lemon
Instructions
- Pre heat the oven to 220°C/ fan 200°C / gas 7.
- Drain the tofu, cut into cubes and gently pat dry. Evenly scatter the tofu onto a baking tray lined with baking parchment and place on the top shelf in the oven. Bake for 10 minutes, the tofu should be crisp and golden.
- Meanwhile slice the broccoli into florets and cut the red pepper into small wedges.
- Pour the oil into a saucepan and warm over a low heat. Add the ginger and spices, mustard seeds and cook until sizzling and fragrant, approximately one minute.
- Next, add the vegetables, coconut milk, cornflour and salt. Bring to a light boil then reduce the heat to low and simmer for 10 minutes. Taste and season with salt and pepper.
- Turn off the heat and stir through the lemon juice. Add in the crispy tofu and serve with your favourite rice.
Sooo yummy. Didn’t have mustard seeds and used ground ginger but still tasted amazing. Will now be a regular midweek meal for sure.