Main Ingredients

Suitable for Vegans

1 tsp rice wine vinegar (or white wine vinegar)

300ml vegetable stock

2 tsp dark soy sauce

1 large carrot

2 tsp medium curry powder

20g fresh root ginger

1 tsp garam masala

2 cloves garlic

Pack of Wholemeal Tofoo Chunkies

1 tbsp vegetable oil

½ white onion

To Serve

Handful of salad leaves

300g cooked basmati rice

Previous Recipe

Wholemeal Tofoo Chunkies Katsu Curry

Serves 2 • Prep 10 min • Cooking

Wholemeal Tofoo Chunkies Katsu Curry
Main Ingredients

Suitable for Vegans

1 tsp rice wine vinegar (or white wine vinegar)

300ml vegetable stock

2 tsp dark soy sauce

1 large carrot

2 tsp medium curry powder

20g fresh root ginger

1 tsp garam masala

2 cloves garlic

Pack of Wholemeal Tofoo Chunkies

1 tbsp vegetable oil

½ white onion

To Serve

Handful of salad leaves

300g cooked basmati rice

Method

Underline

1. Meanwhile make your curry sauce. Heat a deep pan on a medium heat and add the oil. Peel and finely chop the ginger, garlic and onion and add to the pan. Peel and grate the carrot and add to the pan. Stir and cook until softened.

1. Place Wholemeal Tofoo Chunkies on a baking tray and bake in the oven for 20-25 minutes turning halfway through as per the cooking instructions.

3. Add the curry powder and garam masala to the pan. Fry until fragrant.

4. Add the vegetable stock to the pan a little at a time until it's at a thick sauce consistency.

5. Take the pan off the heat and blend the sauce with a stick blender until smooth. Alternatively use a food processor.

6. Return to the heat and add the dark soy sauce and rice wine vinegar.

7. Slice the Chunkies and serve with the curry sauce, salad and cooked rice.