Vegetable curry with tofu

This vegetable and tofu curry, with pumpkin, broccoli, peppers and red cabbage, is a tasty, protein-rich, vegan and light dish. Excellent with rice. try also this Avocado and apple smoothie recipe too.

Ingredients

Main course For 4 people

600 g of tofu

140g vegan curry paste, e.g. Tom Yum Paste

80 g of long grain rice

300 g squash, weighed and peeled, e.g. Butternut or Hokkaido

300 g of broccoli

2 red peppers

400 g of red cabbage

4 spring onions

4 tablespoons of HOLL rapeseed oil

1.2 l of water

½ bunch of Asian aromatic herbs, eg. Thai basil and coriander

Freind's kitchen recipes, Ginger and lime herbal tea.

How to proceed

Preparation: approx. 25 minutes.

Cut the tofu into slices and brush with a little curry. Cook the rice following the directions on the package and keep it warm. Cut the squash into fine strips. Divide the broccoli into rosettes. Halve the peppers, remove the seeds and cut them into strips. Cut the red cabbage with a mandolin, cut the spring onions into rings and set aside the green stem of the spring onions.

Brown the tofu slices in half the oil. Saute the vegetables and white onions in the rest of the oil. Add the curry paste and continue cooking briefly, then blend with the water. Cover and continue cooking for approx. 5 minutes. Arrange the tofu slices on top of the vegetables. Chop the green stems of the spring onion. Serve the curry in deep bowls and garnish with the spring onions and the rest of the herbs. Accompany with rice. You may be interested to read about golden milk ayurvedic drink Blogpost/ sea buckthorn and orange juice.

Useful tips

If you like you can use another curry paste, eg. a green or red curry. Some pasta is very spicy, adjust accordingly with the quantities.

Calculate approx. 65 g of cooked rice each.

Adjust the seasoning to your liking, adding salt or a little soy sauce.