Tofu Tikka Peppers
Ingredients
- 4 medium red bell peppers
- 125g brown wholegrain basmati rice
- 2 tbsp korma curry paste
- 150ml Provamel Organic (Plain) dairy-free alternative to yoghurt
- 1 garlic clove, crushed
- 1 tsp finely chopped fresh root ginger
- 180g packet Provamel Organic Tofu pieces
- 1 bunch spring onions, finely diced
- 1 mango, finely diced
- 2 tbsp finely chopped coriander leaf grated zest and juice of 1 lime
for the salsa
How To Cook
- Cut the tops off the peppers and deseed. Cook the rice until soft. Rinse in cold water and drain.
- Combine the korma paste with the yoghurt, garlic and root ginger. Stir in the tofu pieces, diced spring onion and cooked basmati rice.
- Spoon the filling into the peppers. Replace tops and bake for 25-30 minutes at 220C/425F/Gas 7. Serve with the combined salsa ingredients.
Comments
0 people have helped to review this recipe.
Leave a Comment
You must sign in or register to leave a comment.
You might also like
My Cookbook
Keep all your favourite recipes in one place, upload your own, rate other users' creations and sign up to our newsletter packed with exclusive giveaways, news and tips by registering today.
On Sale Now!
February issue of CookVeg is available now
Subscribe Today