Thai Green Curry Roasted Vegetable and Tofu Bowls

Ingredients

• 400 g firm tofu
• 400 ml coconut milk
• 3 tbsp vegan Thai green curry paste
• 300 g jasmine rice
• 2 courgette
• 200 g tenderstem broccoli
• 2 lime
• 20 g fresh basil
• 2 tbsp vegetable oil
• 1 tbsp soy sauce

Method

1. 1

   Press and cube the tofu. Cook the rice according to packet instructions.

2. 2

   Heat the oil in a wok or large pan over high heat. Fry the tofu cubes for 6–8 minutes until golden, then remove and set aside.

3. 3

   In the same pan, fry the curry paste for 1 minute. Pour in the coconut milk and bring to a gentle simmer.

4. 4

   Add the courgette chunks and tenderstem broccoli to the curry sauce. Cook for 5–6 minutes until just tender.

5. 5

   Return the tofu to the pan, add the soy sauce and the juice of one lime, and stir gently.

6. 6

   Divide the rice into bowls, ladle over the curry, and finish with fresh basil and a lime wedge.