Thai Red Tofu and Sweet Potato Curry (Vegan)
This easy vegan Thai Red Tofu and Sweet Potato Curry is packed with delicious spices and healthy vegetables and can be on the table in under 30 minutes. Perfect for a busy weeknight!
Servings 4 people
Calories 447kcal
Ingredients
- 400 g firm tofu (I used Cauldron Foods)
- 200 g jasmine rice
- 400 ml boiling water
- Salt to taste
- 1 tablespoon wok oil, olive oil or coconut oil
- 300 g sweet potato peeled and cut into 1 cm / ½inch cubes
- 1 red or yellow (bell) pepper diced
- 100 g baby sweetcorn sliced
- 3 tablespoons red Thai curry paste (I used Thai Taste)
- 400 ml tin of coconut milk (See Note 1)
- 100 g mangetouts
- Juice of 1 lime
- 2 tablespoons coriander leaves (optional)
Instructions
- Start by pressing your tofu – place a chopping board down on your work surface and place a double layer of kitchen roll on top. Place the block of tofu on the kitchen roll and then place another double layer of kitchen roll on top, followed by a second chopping board and then 4 tin cans to weigh it down. Leave to drain for 10 minutes, then chop into bitesized pieces. (See Note 2.)
- Meanwhile place the jasmine rice in a saucepan and add 400ml (2 cups) boiling water and a pinch of salt, cover with a lid and bring to the boil, then turn down to a low simmer and cook for 8 minutes. Take the rice off the heat, but leave the lid on. Leave for a further 5 minutes or until you need it.
- While the rice is cooking, heat 1 tablespoon of oil in a wok or large frying pan, then add the tofu and stir fry for 3 minutes until brown. Add the sweet potato, red pepper and sweetcorn and stir fry for a further 1 minute.
- Next add the red curry paste and stir fry for 1 more minute.
- Add 200ml (7oz) coconut milk and bring to the boil, cover with a lid of some sort (I used a baking tray!) and allow to simmer 7-8 minutes until the sweet potato is soft. Add extra coconut milk if you want the curry to be a bit more saucy.
- Finally add the mangetouts, a pinch of salt and the lime juice and cook for one more minute.
- Serve the curry with the cooked rice and a sprinkling of coriander if you fancy it.
Notes
- Depending on how much sauce you like, you may only need 200-300ml (7-10oz) coconut milk for this recipe.
- If you are short of time, you can skip pressing the tofu.
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition
Calories: 447kcal | Carbohydrates: 71g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Sodium: 52mg | Potassium: 511mg | Fiber: 6g | Sugar: 10g | Vitamin A: 12918IU | Vitamin C: 49mg | Calcium: 245mg | Iron: 4mg