This tofu and vegetable curry is so simple to whip up and is bursting with flavour. If you have never tried tofu before, this is the perfect opportunity. The tofu acts as the perfect sponge in absorbing all of the flavour of the spices and plant-based butter found in our Asian Style Greens Ready in less than 15 minutes, this will be your mid-week saviour!
1 pack of Winter Green Vegetables
1 block of firm tofu cubed
2 tsp curry powder mild
1 tsp turmeric powder
½ tsp ground coriander
2 tsp salt
1/2 tsp coconut sugar
1 tsp fresh grated Ginger
1 coconut milk
1/2 cup vegetable stock
2 cloves garlic crushed
1 small bunch of coriander to serve
method (tick as you go)
Preheat the oven to 180°C.
Drain the tofu and squeeze carefully with hands or two chopping boards to get out any excess water.
In a small bowl combine curry powder, turmeric, coriander, salt and sugar. Toss to combine.
Add coconut oil to a non stick pan, add the onion and garlic and soften.
Add tofu and spices and fry off for a further 5 mins. Pour in the coconut milk and vegetable stock, followed by a pack of Asian Style Greens and mix through.
Cook for a further 5 mins.
Sprinkle some coriander, serve and enjoy!