In this recipe, tofu chunks are simmered in a rich tomato coconut jerk curry sauce along with mushrooms, squash and onions - the rich flavours are a delicious match for sweet potato wedges or just plain rice.
- 900g firm tofu, drained
- 2 x 400g tins chopped tomatoes
- 1 x 400g tin coconut milk
- 1 onion
- 1 garlic clove
- 150g butternut squash (About a quarter of a squash)
- 1 x punnet of mushrooms (about 225g)
- 1 bunch spring onions
- 1 tbsp. caster sugar
- 2 tsp. veg stock granules
- 2 tsp. dry jerk seasoning
- 2 tsp. medium curry powder
- Oil to fry
Chop the tofu into bite sized pieces. Dice the onion and mince the garlic clove. Peel and dice the squash. Thinly slice the mushrooms, and then slice the onions on the diagonal.
Heat oil in a large frying pan and add the onion and garlic. Fry for a minute or two and then add the veg stock, jerk seasoning and curry powder. Fry until fragrant.
Add the tofu and stir to coat in the spices. Fry for 4-5 minutes. Add the squash, mushrooms and most of the spring onions, along with the tomatoes, coconut milk and sugar. Stir well and simmer for 45 minutes or until the tofu is tender and the sauce thick.