We hope you love it as much as we do. 

Serves 4

Ingredients

• 400g firm tofu, cubed
• 1 tbsp vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 400ml can coconut milk
• 1 cup vegetable broth
• 1 red capsicum, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• Salt and pepper to taste
• 1/4 cup fresh coriander for garnish

For the side

• 2 cups of cooked rice

Method

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the onion and garlic to the pan and sauté until the onion becomes translucent.
3. Add the curry powder, cumin, coriander, and turmeric to the pan. Stir well to coat the onion and garlic with the spices.
4. Add the cubed tofu to the pan and gently toss to coat it with the spice mixture. Cookfor a few minutes until the tofu starts to brown slightly.
5. Pour in the coconut milk and vegetable broth. Stir well to combine the ingredients.
6. Bring the mixture to a simmer and let it cook for about 10 minutes.
7. Add the sliced red capsicum, zucchini, and broccoli florets to the pan. Stir to incorporate the vegetables into the curry.
8. Cover the pan and simmer for another 10-15 minutes, or until the vegetables are tender but still slightly crisp. Season with salt and pepper to taste.
9. Serve the tofu curry over cooked rice and garnish with fresh coriander.

Nutrition per serve 

• Calories: 382cal
• Carbohydrates: 28.6g
• Fats: 23.3g
• Protein: 14.9g