Vegan tofu, broccoli and cashew curry with brown rice

Ingredients

For 1 serving

• Tofu150 g
• Vegetarian curry paste1 tablespoon
• Coconut milk50 ml
• Broccoli150 g
• Cashews15 g
• Brown rice50 g
• Peanut oil1 teaspoon
• Soy sauce1 teaspoon
• Saltto taste

Contains: gluten, nuts, soy,

In season: October – April

Method

1. Bring plenty of water to the boil, salt it and cook the brown rice for about 35 minutes, until tender but still with some bite; drain.
2. Meanwhile, drain the tofu, pat it dry with kitchen paper and cut it into cubes of about 2 cm; cut the broccoli into small florets. Toast the cashews in a dry frying pan over medium heat for 2–3 minutes, until golden, and set aside.
3. When the rice has 15 minutes left, heat the oil in the pan over medium-high heat and fry the tofu for 5–6 minutes, turning, until golden on all sides; set aside.
4. In the same pan, warm the curry paste over medium heat for 1 minute, until fragrant, then add the coconut milk and half a glass of water.
5. Add the broccoli and cook for 6 minutes, until tender but still bright green; return the tofu with the soy sauce and heat for 1 minute.
6. Top with the toasted cashews and serve with the rice.