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.
West Indian-style Tofu & Coconut Curry
Take a trip to the West Indies with this colourful curry, starring hearty filling tofu, sizzled till crisp and golden. Serve with a vibrant curry, packed with a rainbow of veg like peppers, green beans and tenderstem broccoli. Ready-to-go steamed pilau basmati makes the cooking - and eating even easier.
Ready in 20
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 1 onion
- 200g passata (tomatoes, salt, citric acid)
- ½ tsp ground allspice (Pimento (Ground Allspice))
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 handful of fresh coriander
- 2 tbsp tomato purée
- 1 tbsp West Indian spice mix (Mustard) (cayenne pepper, coriander, turmeric, paprika, ginger, cumin, black pepper, onion powder, chilli flakes, mustard powder, fennel)
- 160g green beans
- 500g steamed wholegrain pilau basmati (Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
- 40g creamed coconut
- 2 pepper
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 180g Tenderstem broccoli
Nutritional Information
Calories: 563
Protein: 31g
Carbs: 47g
Fat: 26g
West Indian-style Tofu & Coconut Curry
Take a trip to the West Indies with this colourful curry, starring hearty filling tofu, sizzled till crisp and golden. Serve with a vibrant curry, packed with a rainbow of veg like peppers, green beans and tenderstem broccoli. Ready-to-go steamed pilau basmati makes the cooking - and eating even easier.
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Cooking Instructions
- Roughly dice the onion. Heat a large frying pan with 1/2 tbsp oil on medium-high heat. Add the onion and cook for 4-5 mins, until softened. Meanwhile, trim the broccoli and green beans and halve widthways.
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Heat another large frying pan with 1/2 tbsp oil on medium-high heat. Add the tofu and cook for 6-8 mins, turning occasionally, until crisp and golden.
- Dice the pepper into 2-3cm chunks and add it to the onion pan. Cook for 3 mins. Add the tomato puree, ginger and garlic paste, allspice and West Indian spice mix. Cook for 1 min, then add the creamed coconut, passata, broccoli, green beans and 400ml hot water. Bring to a boil, then simmer for 8-10 mins, until the vegetables are soft and the curry thickens.
- Add the tofu to the curry. Reheat the tofu pan on medium-high heat. Add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Season with sea salt and black pepper.
- Roughly chop the coriander and stir half through the curry. Season with sea salt and black pepper to taste.
- Serve the curry in bowls alongside the rice. Garnish with the remaining coriander.
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