Thai Tofu Red Curry

34 min
≈ €3.24
2 servings
Easy

firm tofu, red sweet pepper, and broccoli: a straightforward vegan combination for an everyday dinner.

Calories868.5 kcal

Protein38.5 g

Fat42.2 g

Carbs

Fiber

See all values in the app

Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.

Allergens

soy
gluten

Equipment

stove

Prepare

1

Peel onion

Peel onion, halve and finely dice; Peel fresh ginger and finely grate Wash red sweet pepper, remove the stem and seeds, and cut into 1 cm pieces.

Cook

2

Wash broccoli and cut into 2 cm florets

Wash broccoli and cut into 2 cm florets; peel the stalk and finely dice it. Pat tofu dry with kitchen paper and cut into 1 cm cubes.

3

Bring white rice and tap water to the boil

Bring white rice and tap water to the boil, cover and cook on low for 12–15 minutes; rest for 5 minutes.

4

Heat rapeseed oil and sauté tofu and onion

Heat rapeseed oil and sauté tofu and onion for 5–7 minutes, stirring without letting them darken.

5

Stir in fresh ginger and mild curry powder and cook

Stir in fresh ginger and mild curry powder and cook for 1–2 minutes more.

6

Stir in red sweet pepper

Stir in red sweet pepper, broccoli, coconut milk, and soy sauce, bring to the boil once and simmer gently for 8–10 minutes.

Finish

7

Divide white rice evenly between the serving plates or bowls

Divide white rice evenly between the serving plates or bowls, add tofu, red sweet pepper, broccoli, and coconut milk, and serve immediately.

Want a plan that fits your actual week?

VegPlan adjusts meals, portions, pantry items, time, and budget, then keeps the grocery list in sync when you swap a dish.