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 Madras with Quinoa & Green Beans
Struggling to get a nutritious and delicious dinner ready in under 15 minutes? Look no further! Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer crispy golden tofu in their rich and spicy madras sauce. Serve along side of quinoa. Dinner ready in a flash!
High protein
1/3 daily fibre
6 plants
Speedy Sauce
Serving size
Ingredients
- 200ml coconut milk (Coconut, Water)
- 250g madras chettinad curry sauce (Mustard, Celery, Nuts, Peanuts, Sesame, Soya) (Onion, Water, Coconut Milk (11%), Sunflower Oil, Tomato, Paste, Fresh Tomato, Dried Coconut, Garlic, Ginger, Salt, Green Chilli, Ground Spices (Kashmiri Chilli, Turmeric, Mustard Seeds, Coriander Seeds, Cumin Seeds, Fennel, Seeds, Black Pepper), Curry Leaves, Bengal Gram Flour, Spice Extract, Colour: Caramel Liquid.)
- 200g baby tomatoes
- 160g green beans
- 1 handful of fresh coriander
- 1 onion
- 160g quinoa (Quinoa 100%)
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 pepper
Nutritional Information
Calories: 601
Protein: 31g
Carbs: 42g
Fat: 33g
Tofu Madras with Quinoa & Green Beans
Struggling to get a nutritious and delicious dinner ready in under 15 minutes? Look no further! Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer crispy golden tofu in their rich and spicy madras sauce. Serve along side of quinoa. Dinner ready in a flash!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve & a measuring jug
Cook the quinoa & prep
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the tofu and season with salt and pepper
- Cook for 4-5 mins, until almost golden brown
Add the veg
- Meanwhile, thinly slice the pepper and onion. Trim and halve the green beans
- Add the onion, tomatoes, pepper and green beans to the tofu and cook for 2-3 mins, until softening
Simmer the curry
- Stir in the madras sauce, coconut milk and 50ml water and bring to the boil. Simmer for 2-3 mins, until thickened slightly
- Gently crush the tomatoes with the back of a wooden spoon
Last bits & plate up
- Roughly chop the coriander
- Serve the tofu madras into bowls, with the quinoa alongside. Top with the coriander to finish
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