Tofu and Coconut Curry

  • 15MINS
  • 30MINS
  • Serves 4
  • 285KCAL

Imagine oven-baked tofu, red pepper, baby corn and sugar snap peas, all cooked in a creamy, dairy-free coconut-based curry sauce. This easy, speedy, vegan curry has bags of flavour, for so few calories. You'll want to make sure you pick up some firm tofu for this recipe, so that it holds its shape and gives a nice bite to the finished curry.

Featured On
Pages 128 - 129

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Tofu and Coconut Curry

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Tofu comes in different varieties. The best variety for this recipe is firm or extra firm (silken tofu is not suitable).

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