Tofu curry with noodles and purple sprouting broccoli

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Tofu curry with noodles and purple sprouting broccoli
By @helens_vegan_kitchen

Serves 4

Ingredients for the tofu:
1 large block of firm tofu, pressed
1/2 tsp ground turmeric
1 tsp mild curry power
2 tbsp coconut oil
Salt and pepper

Other ingredients:
1 tbsp coconut oil
1 large onion, diced
3 cloves of garlic, minced
1/2 red chilli, finely chopped
Thumb sized piece of ginger, grated
200g french beans, chopped
200g purple sprouting broccoli
400ml tin of coconut milk
400ml vegetable stock
1 tsp ground turmeric
1 tbsp mild curry powder
Juice of a lime
4 nests of noodles
Fresh coriander and chilli to serve

Method
1️⃣ Drain and press the tofu (or pat dry if you don’t have a press) then cut into bite size pieces and mix with the other tofu ingredients. Fry for 7-8 minutes then remove from the frying pan
2️⃣ In the same pan, fry the onion, garlic, chilli and ginger in the remaining coconut oil for 4-5 mins and then add the other vegetables, the coconut milk, stock, lime juice, some salt/pepper and the spices. Simmer for 10 mins
3️⃣ Whilst the broth is simmering cook your noodles as per packet instructions
4️⃣ Once the broth is ready, add the noodles to the broth with the cooked tofu and mix well, add some coriander, chopped chillis and serve in large bowls

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