Vegan peanut and tofu curry with broccoli

Vegan peanut and tofu curry with broccoli: a creamy curry with smoked tofu, broccoli, pepper, coconut milk and peanut butter.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 550 kcal per serving
• Protein: 25 g
• Fat: 40 g
• Carbs: 30 g

Ingredients

• 200 g smoked tofu
• 1 head of broccoli
• 2 tbsp peanut butter
• 200 ml coconut milk
• 1 tbsp curry paste (vegan, without added sugar or seed oils)
• 1 tbsp sesame oil
• 1 pepper

Method

You’ll need: frying pan · wok · chopping board · knife · wooden spoon

1. Cut the smoked tofu into cubes. Divide the broccoli into small florets, chop the stalk finely and roughly dice the pepper.
2. Heat the sesame oil in a large frying pan or wok and fry the smoked tofu all over until golden brown and slightly crispy.
3. Add the curry paste and fry it briefly. Pour in the coconut milk and a little water and stir everything into a spicy base.
4. Stir in the peanut butter until the sauce is creamy and smooth. Then add the broccoli and pepper.
5. Let the curry simmer, covered, until the vegetables are cooked but still tender-crisp. Season the sauce again if needed.
6. Serve the peanut and tofu curry hot, ideally straight from the pan.

Good to know

This curry is creamy, spicy and pleasantly uncomplicated. It's on the table quickly and still tastes really good the next day.

Swaps

Smoked tofu → plain tofu (usually a little less salt). Peanut butter → almond butter (also contains unsaturated fatty acids). Sesame oil → olive oil (more monounsaturated fatty acids). Pepper → courgette (a little milder).

Allergens

Contains soya, peanuts and usually sesame; depending on the product, curry paste can be very hot, so use it sparingly for children, and during pregnancy thoroughly cooked vegetables and tofu are fine as long as all the ingredients are fresh. Contains: peanuts, sesame.

Dairy-free recipes