Asian-inspired tofu curry

a healthy and tasty winter-warmer 🥘🔥

Prep | 10 mins

Cook | around 40 mins

Makes | around 8 servings

Mindfulness Factors | quick & easy | healthy – part of your ‘5 a day’ | plant-based | vegan | dairy-free | 10 mins ‘hands-on’ time | batch-cook to save time


⁃ 250g firm tofu, cut into roughly inch thick cubes

⁃ 2 packs of quick cook microwave Jasmine rice

⁃ Small handful of coriander, leaves only, rough-chopped to garnish

⁃ Chilli flakes, sprinkle of (optional)

Curry sauce:

⁃ 500g butternut squash (roughly half a squash), peeled and cut into cubes approx an inch thick

⁃ 5 medium carrots, peeled and quartered

⁃ 3 medium parsnips, peeled and halved

⁃ 1x 400ml can of coconut milk

⁃ 500ml low-sodium vegetable stock

⁃ 2tbsp garam masala

⁃ 2x lemongrass sticks, peeled, tender bits only, finely chopped

⁃ 1x lime, juice of

⁃ Good handful of coriander, including the stalks, rough chopped


⁃ Preheat your oven to 200C

⁃ Add all the vegetables to a roasting tin with 2tbsp oil and toss to coat. Cook for 40-45 mins or until tender and golden

⁃ After 30 mins, heat 2tbsp oil in a large frying pan and fry the garam masala and lemongrass for a minute to release their flavour. Tip in the coconut milk, veg stock and coriander, stir well and simmer until the roasted veg is ready

⁃ Carefully add the hot liquid, lime juice & roasted vegetables to a blender that accepts hot liquids (not all do) and pulse to a smooth consistency

⁃ Add back to the pan to warm through

⁃ Meanwhile zap the rice in the microwave then portion into bowls and top with the curry sauce and tofu cubes. Garnish with the reserved coriander leaves and a sprinkle of chilli flakes, if you like.

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PS. For the ultimate fast meal, make the curry sauce ahead. It’ll keep in the fridge for a couple of days, properly stored, or for up to a month in the freezer. I always batch-cook it ready for those days when I’m actually too busy to cook 🙂 to thaw from the freezer, immerse the plastic container containing the soup in warm water to loosen the sides then plop it into a separate pan and heat through over medium heat, stirring to avoid it scalding. Meanwhile, zap your rice in the microwave and prep the tofu and coriander. Job done! 🥘 ⏱⚡️

Published by misterrands


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