Zero Waste Golden Tofu and Vegetable Curry
This delicious easy vegan curry is packed with Cauldron’s Marinated Tofu and simple veggies to get loads of goodness in your week night dinner. I’ve added zero waste tips for this recipe to make sure you make the most out of each ingredient and know what to do with leftovers.
In partnership with Cauldron Foods
What’s in the recipe?
Tofu- Using Cauldron’s already marinated tofu, this keeps the cooking time to a minimal.
Coconut milk- To keep this curry nice and creamy I’ve opted for a full fat coconut milk.
Broccoli- An under appreciated vegetable as you can use the stalk as well as the florets. For this recipe be sure to cut up the base of the stalk nice and fine and add to the curry.
Curry powder- To keep this as simple as possible I’ve used curry powder however if you have a favourite flavour combination such as garam masala, a mix of turmeric and paprika, then feel free to get creative with this one.
Zero Waste Tips:
-Save those leftover leaves and stalks, add to a bowl with 2 tbsp melted butter and 1/2 tsp garlic powder and allow to set. Perfect to add to soups, curries and stews for instant flavour
-Use the entire broccoli, stalk and all, just fry off the finely chopped stalk at the beginning with the onion and garlic.
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Zero Waste Vegan Curry
Ingredients
- 1 pack of Cauldron's Marinated Tofu Carbon Neutral
- 1 red onion finely chopped
- 1 red chilli finely chopped
- 4 cloves garlic minced
- medium broccoli florets and stalk
- 1 red pepper
- 1 heaped tsp curry powder
- 1/2 tsp turmeric powder
- 400 ml tinned coconut milk
- 200 ml water
- Handful of fresh coriander or parsley save the stalks and leftovers
Instructions
- Finely chop the red onion and chilli, add to a large pan with a drizzle of oil and fry for 4 minutes before adding the minced garlic
- Add in the roughly chopped pepper, chop the tops off the broccoli florets and finely chop the base and add to the pan
- Pour in the Cauldron Marinated Tofu pieces, the curry powder and turmeric powder and continue to fry for around 6-8 minutes
- Pour in the coconut milk and water, pop a lid on top and allow to simmer to 6 minutes
- Chop the parsley leaves (set aside the leftover leaves and stalks*) and top the curry