Tofu and cauliflower curry

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.

Tofu and cauliflower curry

  • Serves icon Serves 4
  • Time icon Hands-on time 10 min, simmering time 15 min

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.

Nutrition: per serving

Calories
461kcals
Fat
23.9g (8.4g saturated)
Protein
22.5g
Carbohydrates
32.6g (24g sugars)
Fibre
12.8g
Salt
0.9g

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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. 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.
  2. 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.
  3. 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

Nutrition: per serving
Calories
461kcals
Fat
23.9g (8.4g saturated)
Protein
22.5g
Carbohydrates
32.6g (24g sugars)
Fibre
12.8g
Salt
0.9g

delicious. tips

  1. If you’re not cooking for vegans, swap the tofu with raw sustainable king prawns. Add them with the Thai curry paste and coat them in it.

Buy ingredients online

Recipe By:

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

  1. […] You could try adding an extra punch of plant-based protein with our tofu and cauliflower curry instead. […]

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Aubergine

Aubergine and tofu curry

A warming yoghurt curry packed with chunky pieces of aubergine...

Save recipe icon Save recipe icon Save recipe

Vegetarian curries

Butternut massaman curry

Dr Rupy Aujla’s vegetarian massaman curry is naturally sweet, fabulously...

Save recipe icon Save recipe icon Save recipe

Cauliflower

Curried cauliflower soup

Spice is a cauliflower’s best friend, whether roasted, steamed or,...

Save recipe icon Save recipe icon Save recipe

February seasonal

Cauliflower, swede and turnip curry

Warm up your winter vegetables with this vegan curry –...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.