Breadcrumbs | Spicy Sweet Potato Naga | Curried Potatoes | Caribbean Coconut Rice | Spicy Parsnip Soup | Mushroom Soup | Spicy Vegetarian Chilli | Spicy Buffalo Cauliflower Wings | Green Masala Tofu Curry |
Green Masala Tofu Curry
Quick and easy to make but so tasty. Great for those quick dinners and suppers
Serves 4 (Estimated) Rating 5/5
Prep Time 15 Minutes Cooking Time 12 Minutes
| Ingredients |
| 70 g Coriander, finely chopped |
| 20 g Fresh Mint, finely chopped |
| 30 g Fresh Parsley, finely chopped |
| 1 Lime |
| 200 ml Water |
| 2 tbsp Vegetable Oil |
| 1 Onion, finely chopped |
| 1 Red Pepper, sliced |
| 3 cm Ginger, finely chopped |
| 3 Garlic Cloves, finely chopped |
| 3 tsp Curry Powder |
| 200 g Pressed Tofu, cut into bite sized cubes |
| Method |
| For the sauce: |
| Blend together the coriander, mint, parsley, lime juice and water. |
| Now set aside. |
| For the recipe: |
| Heat the oil in a pan until hot. |
| Add the onion and pepper then cook for 3-4 minutes. |
| Add the chilli, ginger and chilli, stir for 2-3 minutes. |
| Now add the curry powder and cook for 1 minute. |
| Next add the tofu and gently coat with the spices. |
| Add the sauce and bring to the boil. |
| Simmer for 4 minutes or until the tofu is cooked. |