Ingredients

Underline

280g Naked Tofoo

2 x 250g pouch cooked basmati rice

2 tbsp Tikka curry paste

200g frozen peas

2 tbsp coconut oil

Fresh coriander

2 red onions, peeled and sliced

2 red peppers, deseeded and sliced

200ml coconut milk

400g canned chopped tomatoes

2 tbsp fresh lime juice

100g cherry tomatoes, halved

Previous Recipe
Next Recipe

Tofoo Tikka with Pea Pilau

Serves 4 • Prep 10 min • Cooking

Tofoo Tikka with Pea Pilau
Ingredients

Underline

280g Naked Tofoo

2 tbsp Tikka curry paste

2 tbsp coconut oil

2 red onions, peeled and sliced

2 red peppers, deseeded and sliced

200ml coconut milk

400g canned chopped tomatoes

2 tbsp fresh lime juice

100g cherry tomatoes, halved

2 x 250g pouch cooked basmati rice

200g frozen peas

Fresh coriander

Method

Underline

1. Cut the Tofoo into 1.5cm cubes then toss 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.