Tofu & Coconut Curry

Name: Tofu & Coconut Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Cuisine: Asian
Ingredients: 200 g Firm tofu; 150 g Cauliflower florets; 100 g Sweet potato; 120 g Tomato sauce; 120 g Brown rice; 50 g Onion; 6 g Garlic; 15 g Coconut oil

A vegan asian-style curry — pan-seared tofu with cauliflower, sweet potato and tomato sauce over rice.

DinnerAsianVeganMediumNutri-Score A–B

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Prep: 10 min
Cook: 25 min
Serves: 1 person

Nutrition per serving

623kcal per serving

Protein26 g

Carbs78 g

Fat27 g

Fiber12 g · 43% of 28 g daily

Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.

Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.

Ingredients (8)

Method

1
Heat half the coconut oil in a saucepan over medium heat; sauté the onion and garlic until soft, ~4 minutes.
2
Add curry powder and turmeric; stir 30 seconds until fragrant.
3
Add the sweet potato, cauliflower and tomato sauce with 150ml water; simmer covered 15 minutes until tender.
4
Meanwhile, pan-fry the tofu cubes in the remaining coconut oil until golden, ~5 minutes.
5
Fold the tofu into the curry, season with salt and a squeeze of lemon, and serve over the rice.