This vibrant veggie tofu curry bowl recipe is all about bold flavour and smart prep. It’s quick to make and ideal for midweek dinners or lunch boxes. The lime leaves bring a zesty lift to creamy coconut tofu, balanced with greens and hearty grains. Portion up leftovers and enjoy the next day, when the flavour will be even better.
Marks & Spencer
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30MIN
Total time
Ingredients
Servings
4
1 pack
(300 g)
(300 g)
M&S Plant Kitchen super firm tofu, cut into 2cm chunks
2
M&S fresh lime leaves
2 tbsp
M&S sriracha sauce
1 tbsp
tomato purée
1 tbsp
ginger paste
1 tbsp
garlic paste
1 tsp
soft dark brown sugar
2 tsp
ground coriander
1 tsp
ground cumin
1/2
lime, juice only
1 tin
(160 ml)
(160 ml)
coconut cream
1 pack
(360 g)
(360 g)
sprouts, cavolo nero and garden peas
2 packs
M&S microwave 7 grain medley
250g per pack
1 tub
(170 g)
(170 g)
M&S marinated pickled cauliflower
