Golden Tofu & Vegetable Coconut Curry
Method
Crisp the tofu: Heat half the olive oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook for 6–8 minutes, turning occasionally, until golden and crisp on several sides. Transfer to a plate.
Build the curry: Add the remaining oil to the skillet. Add the onion, garlic and ginger and cook for 3–4 minutes. Stir in the turmeric, cumin, coriander and smoked paprika and cook for 30 seconds.
Cook the vegetables: Add the carrots, broccoli and bell pepper. Cook for 3 minutes, then pour in the coconut milk and vegetable broth. Bring to a gentle simmer and cook for 8–10 minutes until the vegetables are tender but still vibrant.
Finish the curry: Return the crispy tofu to the skillet and add the peas and spinach. Simmer for 2 minutes until the spinach wilts and everything is heated through.
Serve: Stir in the lime juice. Divide between four bowls and finish with fresh cilantro and pumpkin seeds.
Vegan option: Naturally vegan — no substitutions needed. For additional protein, add 60 g shelled edamame per serving or serve with a small portion of quinoa. Crispy golden tofu is simmered with colourful vegetables in a fragrant turmeric-coconut sauce. Ginger, cumin and coriander add warmth, while lime cuts through the creamy coconut base. It is vibrant, satisfying and completely plant-based.
Nutrition Facts
Per serving
