I’M back with another vegan recipe for Veganuary.
If you are not taking part, you could just be trying to eat less meat and be a little healthier.
Vegan food does not have to be boring, so give this recipe a go and let me know how you get on.
As always, it can be batched and frozen for whenever needed.
The New Year is a good time to start positive habits, such as meal planning.
Every Sunday, look in the freezer and if you have a hectic week ahead, you might opt for batched meals.
On a quieter week, there may be a few nights when you can enjoy cooking.
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Vegan Thai red tofu curry
Prep time: 30 minutes
Cook time: 15 minutes
For the tofu marinade:
- 280g firm tofu, cut into 3cm chunks
- 400ml tin coconut milk
- 1 tbsp Thai red curry paste
- 2 tsp cornflour
- 1 tsp frozen chopped garlic
For the curry:
- 2 tbsp olive oil
- 115g frozen diced onions
- 2 tsp frozen chopped garlic
- 2 tsp frozen chopped ginger
- 2-3 tbsp Thai red curry paste
- 175g frozen sliced peppers
- 1 head broccoli, cut into small florets
- Juice of 1 lime
- Handful of fresh coriander
METHOD: To a small bowl, add the tofu chunks with 3 tbsp coconut milk, the red curry paste, cornflour and frozen garlic. Season well and leave to marinate for at least 30 minutes.
Meanwhile, make the sauce. To a large deep-sided frying pan, add the oil, diced onions, garlic and ginger and cook until soft.
Once soft, add 2-3tbsp red curry paste, the sliced peppers, broccoli and remaining coconut milk from the tin.
Cook for ten to 12 minutes until the broccoli has softened. Take off the heat and set aside. Place a frying pan on a medium heat and add a little oil.
Fry the marinated tofu for ten to 12 minutes until browned and crispy. Add the crispy tofu to curry, finish with lime juice and fresh coriander and leave to cool if freezing.
READY TO FREEZE: Once cooled, add to a large freezer bag and freeze flat.
READY TO EAT: Remove from the freezer and leave to fully defrost. Heat the curry through in a saucepan until piping hot. Enjoy with fluffy rice.
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