- Dairy free
- Egg free
- Gluten free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Wheat free
- Shellfish free
- Seafood free
- No added sugar
- Vegan
- Vegetarian
- High in dietary fibre
- High in protein
- 3 serves veg or fruit
This quick tofu curry recipe is loaded with veggies. On the table in 30 minutes, it’s perfect for weeknights.
- Serves4
- Cook time25 minutes
- Prep time5 minutes
Ingredients
- 3 x 100g pkts dried sweet potato noodles
- 1 tbs rice bran oil
- 300g pkt firm tofu
- 1 shallot, thinly sliced
- 1/3 cup (100g) vegan green curry paste
- 400g can coconut milk
- 2 bunches baby broccoli, chopped
- 2 zucchinis, coarsely chopped
- 150g snow peas, trimmed
- 140g kale, coarsely chopped
- Coriander sprigs, to serve
- Lime wedges, to serve
Green chilli sauce
- 2 long green chillies, seeded, finely chopped
- 1/2 bunch coriander, coarsely chopped
- 2 tbs lime juice
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make green chilli sauce, place chilli, coriander, lime juice and 2 tbs water in a blender and blend until smooth. Season.
Step 2
Cook the noodles following packet directions. Drain well. Heat half the oil in a large saucepan over medium heat. Add the tofu and cook, tossing, for 2-3 mins or until golden. Transfer to a plate. Heat the remaining oil in the pan. Cook shallot, stirring, for 3 mins or until soft. Add curry paste and cook, stirring, for 1 min or until aromatic.
Step 3
Add coconut milk and 1/3 cup (80ml) water and bring to a simmer. Cook, stirring, for 2 mins or until the sauce thickens slightly. Add baby broccoli and zucchini. Cook for 5 mins or until baby broccoli is just tender. Add the snow peas and kale and cook for 2-3 mins or until the kale starts to wilt.
Step 4
Divide the noodles among serving bowls. Spoon over curry mixture. Drizzle with the green chilli sauce. Serve with coriander sprigs and lime wedges.
Recipe tip
COOK. STORE. SAVE.
Use it up: Add leftover coriander to Bacon and Egg Breakfast Tacos. Or, make another batch of the green chilli sauce to flavour grilled meats and veggies.
Vegan spring greens and tofu curry
- Serves4
- Cook time25 minutes
- Prep time5 minutes
Ingredients
- 3 x 100g pkts dried sweet potato noodles
- 1 tbs rice bran oil
- 300g pkt firm tofu
- 1 shallot, thinly sliced
- 1/3 cup (100g) vegan green curry paste
- 400g can coconut milk
- 2 bunches baby broccoli, chopped
- 2 zucchinis, coarsely chopped
- 150g snow peas, trimmed
- 140g kale, coarsely chopped
- Coriander sprigs, to serve
- Lime wedges, to serve
Green chilli sauce
- 2 long green chillies, seeded, finely chopped
- 1/2 bunch coriander, coarsely chopped
- 2 tbs lime juice
Description
This quick tofu curry recipe is loaded with veggies. On the table in 30 minutes, it’s perfect for weeknights.
Method
Step 1
To make green chilli sauce, place chilli, coriander, lime juice and 2 tbs water in a blender and blend until smooth. Season.
Step 2
Cook the noodles following packet directions. Drain well. Heat half the oil in a large saucepan over medium heat. Add the tofu and cook, tossing, for 2-3 mins or until golden. Transfer to a plate. Heat the remaining oil in the pan. Cook shallot, stirring, for 3 mins or until soft. Add curry paste and cook, stirring, for 1 min or until aromatic.
Step 3
Add coconut milk and 1/3 cup (80ml) water and bring to a simmer. Cook, stirring, for 2 mins or until the sauce thickens slightly. Add baby broccoli and zucchini. Cook for 5 mins or until baby broccoli is just tender. Add the snow peas and kale and cook for 2-3 mins or until the kale starts to wilt.
Step 4
Divide the noodles among serving bowls. Spoon over curry mixture. Drizzle with the green chilli sauce. Serve with coriander sprigs and lime wedges.