Tofu and cauliflower curry
- Portion size: Serves 4
- Hands-on time 10 min, simmering time 15 min
- Difficulty: easy
Try this vegan tofu and cauliflower curry, made with mango purée for an extra fruity punch. It you’re not cooking for vegans, swap the tofu for prawns instead.
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Ingredients
- 1 tbsp sunflower oil
- 400g tofu, sliced into 2cm cubes
- 6 tbsp red Thai curry paste
- 2 bruised lemongrass sticks
- 1 cauliflower, separated into florets plus reserved cauliflower leaves
- 450g tin of mango pulp
- 400ml light coconut milk
- 150g frozen peas
- Coconut yogurt and large handful of fresh coriander leaves, to serve
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Method
- Heat the sunflower oil in a large heavy-based pan (one with a lid) over a medium heat. Add the tofu and fry until lightly golden on all sides. Add the red Thai curry paste and lemongrass sticks, then stir until the tofu is coated.
- Add the cauliflower florets (discard the woody outer green leaves but reserve the inner few layers of leaves), the mango pulp and coconut milk. Bring to a simmer, cover with the lid and cook for 5-10 minutes.
- Remove the lid, then add the reserved cauliflower leaves and frozen peas. Simmer for 3-5 minutes until just tender, adding a splash of boiling water to loosen, if you like. Serve drizzled with coconut yogurt and a large handful of fresh coriander leaves.
Nutrition
- 461kcals Calories
- 23.9g (8.4g saturated) Fat
- 22.5g Protein
- 32.6g (24g sugars) Carbs
- 12.8g Fibre
- 0.9g Salt
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