The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tofu & Squash Yellow Curry with Fragrant Rice
Pack the veg into this satisfying thai yellow curry: sugar snaps, squash, red pepper, onion and ginger. Stuff with hearty tofu and serve with a blend of nutty brown wild rice and crunchy coconut chips.
Prep in 10
7 plants
Serving size
Ingredients
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 200g sugar snap peas
- 80g wild rice (wild rice (100%))
- 1 tsp turmeric
- 1 onion
- 1 small butternut squash
- 2 garlic clove
- 80g brown rice (brown rice (100%))
- 4cm fresh ginger
- 2 tbsp yellow Thai curry paste (Cereals Containing Gluten) (Lemongrass, Water, Garlic, Ginger, Onion, Rapeseed Oil, Lime Leaf, Salt, Coriander, Concentrated Lime Juice, Cornflour, Cumin, Cayenne Pepper, Turmeric, Cinnamon, Nutmeg)
- 2 pepper
- 10g toasted coconut chips
- 200ml coconut milk (Coconut, Water)
Nutritional Information
Calories: 504
Protein: 20g
Carbs: 58g
Fat: 22g
Tofu & Squash Yellow Curry with Fragrant Rice
Pack the veg into this satisfying thai yellow curry: sugar snaps, squash, red pepper, onion and ginger. Stuff with hearty tofu and serve with a blend of nutty brown wild rice and crunchy coconut chips.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the squash into 1cm thick slices, discarding the seeds (peel optional). Place on a lined baking tray and toss with 1 tsp oil and a pinch of sea salt. Roast for 20-25 mins, until soft and golden.
- Boil a kettle. Heat a large saucepan filled with salted boiling water on high heat. Add the wild and brown rice and boil for 25-30 mins, until cooked, then drain.
- Meanwhile, drain the tofu and pat dry with paper towel, and cut into 2cm cubes. Finely dice the onion and peppers. Finely chop or grate the ginger. Finely slice the garlic.
- Heat a large frying pan with 1 tsp oil on medium-high heat. Add the onion and cook for 3-4 mins, until softened. Add the tofu and peppers and cook for 5 mins. Season with sea salt. Add the coconut milk, curry paste and turmeric. Simmer for 3 mins, then add the sugar snaps and cook for 3-4 mins, until the curry thickens. Add a splash of water, if necessary.
- Heat a medium, non-stick frying pan with 2 tsp oil on medium heat. Add the garlic for 2 mins, until golden, then add the ginger. Cook for 30 seconds, then add the cooked rice. Season with sea salt and mix well.
- Serve the rice topped with curry and the roasted squash. Sprinkle with the coconut chips.
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