Main Ingredients

Suitable for Vegans

280g Naked Tofoo

350g mushrooms - diced

200g green beans - trimmed and chopped

1 red pepper - de-seeded and sliced

1 onion - peeled and sliced

800ml coconut milk

2 tbsp massaman curry paste

2 tbsp crunchy peanut butter

1 tsp turmeric

Soy sauce / salt to taste

nutritional information
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Tofoo Thai Massaman Curry

Serves 4 • Prep 15 min • Cooking

Tofoo Thai Massaman Curry
Main Ingredients

Suitable for Vegans

280g Naked Tofoo

350g mushrooms - diced

200g green beans - trimmed and chopped

1 red pepper - de-seeded and sliced

1 onion - peeled and sliced

800ml coconut milk

2 tbsp massaman curry paste

2 tbsp crunchy peanut butter

1 tsp turmeric

Soy sauce / salt to taste

nutritional information
Method

Underline

1. Cube the Tofoo. Heat 2 tbsp coconut milk in a pan. Add the pepper and onion and fry until soft.

2. Add the curry paste, peanut butter and Tofoo. Stir and cook for 2-3 mins.

3. Add the mushrooms, green beans, remaining coconut milk and turmeric. Add salt or soy sauce to taste. Cook for 10 minutes until the vegetables are soft.

4. Toast the peanuts in a clean pan over low heat, stirring frequently until they become fragrant and lightly golden. Crush roughly.

5. To serve; sprinkle with the chopped spring onions and coriander, the crushed peanuts and a piece of lime.

This recipe was created by Julia from Edinburgh - thanks Julia!