Easy Red Tofu Curry
This is such a great recipe if you want to try a meat free alternative with a little kick. With tofu, peas and rice this dish is rich in plant based proteins. It’s so quick and easy to prepare and keeps for 3-4 days in the fridge
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 4
- 1 Pack Extra firm tofu (approx. 396g)
- 1 Red or Green Pepper
- 2 Cups Peas (frozen are fine)
- 1 Tbsp Soy Sauce
- 1 Tin Coconut milk (400ml)
- 1 Jar Thai red curry paste (approx. 200g)
- 1 Tbsp Coconut sugar or honey
- 1 Tbsp Lime juice
- 1 Tsp Paprika
- Boiled wholegrain rice to serve
Chop your tofu into cubes
Chop your pepper
Heat your coconut oil on a medium to high heat on your frying pan and add your tofu until browned
Add your peppers and peas to your tofu, stir until combined, and simmer on a low heat
In a separate saucepan add your curry paste on a low to medium heat, when it bubbles you can add your coconut milk and bring to a boil
Reduce the heat slightly and add your coconut sugar, lime juice, paprika and soy sauce and continue to stir until combined
Add your tofu, peppers and peas to the sauce on a medium heat until the sauce thickens
Serve on boiled wholegrain rice