(Getty/iStock) I like to go all out cooking for friends and family, but, for myself, I keep it simple and, in doing so, I usually end up going vegetarian . The appeal of eating less meat has only grown. Every week, I’m reminded that we have such a wealth […]
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I like to go all out cooking for friends and family, but, for myself, I keep it simple and, in doing so, I usually end up going vegetarian.
The appeal of eating less meat has only grown. Every week, I’m reminded that we have such a wealth of meatless recipes in the database, and so many of them are well suited for weeknights.
Below are a small but hopefully inspiring selection of vegetable-centric recipes that I think are worth saving for the week ahead.
Brothy Thai curry with silken tofu and herbs
A jarred red curry paste is the central flavour of this wonderfully restorative and nourishing broth. Coconut milk lends a subtle creaminess, and the cherry tomatoes become bright little jammy bursts. You can use fresh tomatoes when in season, but tinned tomatoes do just as well. Ladle the piping hot broth over seasoned tofu pieces and fresh herbs: the delicate silken tofu used here will absorb big flavours from the surrounding liquid.
By: Yewande Komolafe
Serves: 6 servings
Total time: 30 minutes
Ingredients:
2 (400g) packages silken tofu, drained
2 tbsp neutral oil, such as grapeseed
2 shallots, peeled and minced
3 garlic cloves, peeled and sliced
1 (2.5cm) piece ginger, scrubbed and grated
3 tbsp red curry paste
1 (400g) tin cherry tomatoes or fresh cherry tomatoes
950ml vegetable stock
1 (38g) tin full-fat coconut milk
Salt
60ml soy sauce
Freshly ground black pepper
Large handful mixed fresh herbs, such as coriander, basil and dill
2 spring onions, thinly sliced
1 lime, cut into wedges, for squeezing
Method:
1. Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
2. Heat a medium casserole dish or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.
