Tofu is one of those ingredients that puzzles the best of people - how on earth do you make the slimy white block into a tasty meat-free substitute? Well, we've got the answer! This mango and tofu curry is a delicious way to incorporate tofu into your meals and cut your meat consumption. You'd be forgiven for thinking this high-protein meat substitute was actually the real thing in this gorgeously colourful dish! Trust us, curry night just got 1000x better - you can thank us later.
MANGO TOFU CURRY
Serves 4, Preparation time 15-20 minutes, Cooking time 30 minutes
• 1 tbsp coconut oil
• 2 tsp mustard seeds
• 2 tbsp dried curry leaves
• 1 tsp turmeric
• 1 onion, peeled
• 2 x 400g pots of Nature’s Finest mango
• 1 x 400ml tin coconut milk
• 1 red chilli (optional)
• 2 cloves garlic, peeled
• Thumb sized piece of fresh ginger, peeled
• 200/7oz firm tofu, diced
• 25g/1oz ground almonds
• Salt and freshly ground black pepper
• Cooked rice and/or naan breads/flatbread, to serve
1. Melt the coconut oil in a pan. Add the mustard seeds, curry leaves and turmeric and cook for a couple minutes. Meanwhile, thinly slice the onion and add to the pan. Cook for around 5 minutes, until soft and translucent.
2. Once the onion is soft, drain one pot of the mango and place in a blender or food processor with the coconut milk, chilli, garlic and ginger. Blitz until smooth.
Add to the pan and cook for 15-20 minutes over a gentle heat.
3. Drain the second pot of mango and add to the pan. Add the tofu to the panand cook for 5 minutes until the tofu pieces have swelled a little. Stir in the ground almonds to thicken. Season to taste and serve with extra chilli slices and rice or breads, if liked.