Cook up this tofoo tikka with pea rice for a healthy spin on an Indian takeaway.
This vegan Tofoo tikka with pea rice recipe takes only 15 minutes to prepare and will instantly fulfil those cravings for a cheeky Indian takeaway.
Ingredients (serves 2)
160g Indian Tofoo
1 tbsp tikka curry paste
1 tbsp coconut oil
1 red onion, deseeded and sliced
1 red pepper, deseeded and sliced
100ml coconut milk
200g canned chopped tomatoes
1 tbsp. fresh lime juice
100g cherry tomatoes, halved
For the rice:
250g pouch cooked basmati rice
100g frozen peas
Fresh coriander
Method
Toss the Tofoo with the curry paste. Heat the coconut oil in a pan and fry the Tofoo, red onion and red pepper for five minutes, stirring.
Add the coconut milk, chopped tomatoes and lime juice, and bring to the boil. Cover, reduce the heat and simmer for 10 minutes, Add the cherry tomatoes and cook for a further five minutes.
Meanwhile cook the rice according to pack instructions, cook the peas in a pan of water for two minutes, drain and toss with the rice and coriander.
Divide the rice between two warmed plates and top with the tofu tikka.
Recipe courtesy of Tofoo
