Tofu and Vegetable Curry with Brown Rice
A vegan dinner for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 1040 kcal, 52g protein, 105g carbs, 46g fat and 15g fibre per serving (approximate)
- About 25 minutes, preparation and cooking
- Estimated cost £2.13–£3.90 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- 200g firm tofu
- 100g chickpeas, drained
- 200g frozen mixed veg
- ½ of a standard tin of light coconut milk
- 2 tbsp curry paste
- 80g brown rice (dry weight)
Method
- Drain and rinse chickpeas.
- Heat a large non-stick pan over medium heat and brown the tofu for 5-7 minutes.
- Stir in light coconut milk and curry paste, then add chickpeas and frozen mixed veg and simmer gently until tender and thickened.
- Meanwhile, cook the rice according to its packet instructions, then drain and serve alongside.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Cooked rice is stricter: chill it within an hour, keep it for a day at most and reheat it only once. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
Contains, based on the usual UK form of each ingredient: Soybeans. May contain, depending on the product: Cereals containing gluten, Fish, Mustard, Tree nuts. This is not a label check and is not an allergen-free guarantee; always read the packaging.
Similar dinner recipes
- Chickpea and Spinach Coconut Curry – 1145 kcal, 47g protein
- Three-Bean Vegetable Chilli with Brown Rice – 893 kcal, 42g protein
- Red Lentil Dahl with Brown Rice – 841 kcal, 41g protein
- Butternut Squash and Lentil Soup with Bread – 781 kcal, 38g protein