Ingredients

Underline

160g Indian Tofoo

250g pouch cooked basmati rice

1 tbsp Tikka curry paste

100g frozen peas

1 tbsp coconut oil

Fresh coriander

1 red onion, deseeded and sliced

1 red pepper, deseeded and sliced

100ml coconut milk

200g canned chopped tomatoes

1 tbsp fresh lime juice

100g cherry tomatoes, halved

Previous Recipe
Next Recipe

Tofoo Tikka with Pea Pilau

Serves 2 • Prep 10 min • Cooking

Tofoo Tikka with Pea Pilau
Ingredients

Underline

160g Indian Tofoo

250g pouch cooked basmati rice

1 tbsp Tikka curry paste

100g frozen peas

1 tbsp coconut oil

Fresh coriander

1 red onion, deseeded and sliced

1 red pepper, deseeded and sliced

100ml coconut milk

200g canned chopped tomatoes

1 tbsp fresh lime juice

100g cherry tomatoes, halved

Method

Underline

1. Toss the Tofoo with the curry paste. Heat the coconut oil in a pan and fry the Tofoo, red onion and red pepper for 5 minutes, stirring.

2. Add the coconut milk, chopped tomatoes, and lime juice and bring to the boil, cover reduce the heat and simmer for 10 minutes, Add the cherry tomatoes and cook for a further 5 minutes.

3. Meanwhile cook the rice according to pack instructions, cook the peas in a pan of water for 2 minutes, drain and toss with the rice and coriander.

4. Divide the rice between 2 warmed plates and top with the tofu tikka.