Protein Boost | Goodfood x PlantYou: Peanut Butter Tofu & Chickpea Curry
with Sweet Pepper & Leafy Greens
Cooking time
20 minutes
Servings
2/4
Calories
990 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. We’re teaming up with plant-based foodie Carleigh Bodrug, whose healthy goal is to make embracing animal product alternatives more approachable. It’s working: her PlantYou cookbook is a New York Times bestseller. This red curry is jam-packed with goodness. Some you can see: like plentiful chickpeas, pepper and greens. Some you can’t see but sure can taste: mmm, peanut butter, almond milk and lime.
We will send you:
- 160g Basmati rice
- 1 Lime
- 120g Baby greens (baby spinach or kale)
- 1 Onion (or shallot)
- 1 Sweet pepper
- 1 Garlic clove
- 30ml Soy sauce (low sodium)
- 18g Red curry paste
- 540ml Chickpeas (canned)
- 200ml Almond milk
- 30g Peanut butter
- 1 Block of tofu (non-GMO)
Contains: Almonds, Peanuts, Soy, Sulphites, Wheat
You will need:
Medium pot
Strainer
Large pan
Oil
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
5 g
Sodium
1690 mg
Total Carb
131 g
Sugars
16 g
Protein
56 g
Fibre
26 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min.
- Fluff and keep warm.
Mise en place
- Meanwhile, halve, core and small-dice the sweet pepper.
- Juice the lime.
- Drain and rinse the chickpeas.
- Halve, peel and small-dice the onion.
- Mince the garlic.
Cook the tofu
- Pat the tofu dry with paper towel and cut into medium cubes; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the tofu and cook, 2 to 3 min. per side, until golden and heated through.
- Transfer to a plate and reserve the pan.
Start the curry
- In the same pan, heat a drizzle of oil on medium.
- Add the onion, sweet pepper and garlic.
- Sauté, 3 to 4 min., until the onion is translucent.
- Add the curry paste and soy sauce.
- Sauté, 1 to 2 min., until fragrant.
Finish the curry
- To the pan of curry, add the chickpeas, peanut butter, almond milk and ½ cup water (double for 4 portions); bring to a boil.
- Reduce the heat to simmer and cook, stirring occasionally, 5 to 6 min., until beginning to thicken.
- Add the lime juice, spinach and tofu.
- Cook, stirring frequently, 2 to 3 min., until the spinach has wilted; season with S&P.
Plate your dish
- Divide the rice between your bowls.
- Top with the curry. Bon appétit!
