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.
Chilli & Garlic Tofu Curry with Coconut Beans & Cumin Rice
Enjoy Michelin-starred quality with Mindful Chef x Gymkhana Fine Foods. Coat protein-rich tofu in Gymkhana’s famous Roasted Garlic & Chilli Marinade (you’ll get a full-sized jar with your recipe!), then roast to perfection. Pair with vibrant green beans, coated in toasted coconut flakes, and fragrant cumin rice. Michelin-star flavour on the table in no time.
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 80g baby spinach
- 380g roasted chilli & garlic marinade (onions (40%), tomatoes, water, rapeseed oil, deggi mirch powder, salt, garlic, ginger, kashmiri chilli powder, fennel, garam masala [spices], cinnamon, black cardamom, green cardamom, turmeric, bay leaves)
- 1 handful of fresh coriander
- 1 unwaxed lemon
- 2 tbsp desiccated coconut
- 200g brown rice (100% Brown Rice)
- 200g baby tomatoes
- 2 onion
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 160g green beans
- 1 chilli
- 2 tsp cumin seeds
Nutritional Information
Calories: 680
Protein: 32g
Carbs: 66g
Fat: 30g
Chilli & Garlic Tofu Curry with Coconut Beans & Cumin Rice
Enjoy Michelin-starred quality with Mindful Chef x Gymkhana Fine Foods. Coat protein-rich tofu in Gymkhana’s famous Roasted Garlic & Chilli Marinade (you’ll get a full-sized jar with your recipe!), then roast to perfection. Pair with vibrant green beans, coated in toasted coconut flakes, and fragrant cumin rice. Michelin-star flavour on the table in no time.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium frying pan, a large bowl, a measuring jug, a slotted spoon & a sieve
Get started
- Trim the green beans and add to the saucepan for 3-4 mins, removing with a slotted spoon once cooked. Keep the water on the heat
- Add the rice and cumin seeds to the saucepan and boil for 25-30 mins, until cooked, then drain
Prep & roast
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Cut each onion into 8 wedges. Halve the tomatoes
- Add all to the lined baking tray and toss with one-quarter of the chilli garlic marinade. Season with salt and pepper and roast for 18-20 mins, until golden
Make the coconut green beans
- Roughly chop the coriander. Deseed and finely dice the chilli
- To the large bowl, add the desiccated coconut and 2 tbsp hot water
- Add the chopped coriander, chilli (add less if you prefer thing's milder) and cooked green beans
- Season with salt and pepper. Squeeze in the juice from half the lemon and toss to combine
Simmer the curry
- Rinse the spinach
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the remaining chilli garlic marinade and 50ml water
- Stir the roasted veg and tofu into the sauce, bring to a boil and simmer for 3-4 mins
- Add the spinach into the curry and cook for 1 min, until wilted. Season with salt and pepper
Plate up
- Share the tofu curry between bowls, with the coconut green beans and cumin rice alongside. Serve with the remaining lemon, cut into wedges
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