Tofoo Tikka with Pea Pilau

Serves 4 • Prep 10 min • Cooking 20 min
Vegan
Get this stuff
  1. 280g Naked Tofoo
  2. 2 x 250g pouch cooked basmati rice
  3. 2 tbsp Tikka curry paste
  4. 200g frozen peas
  5. 2 tbsp coconut oil
  6. Fresh coriander
  7. 2 red onions, peeled and sliced
  8. 2 red peppers, deseeded and sliced
  9. 200ml coconut milk
  10. 400g canned chopped tomatoes
  11. 2 tbsp fresh lime juice
  12. 100g cherry tomatoes, halved
Do this stuff
  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.<.li>
  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.
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