Carousel main title
Main title
Chilli green spiced tofu recipe
For a spicy twist, this simple chilli green spiced tofu recipe will provide you with the perfect main course for any evening meal!
High in protein, vegan and still a tasty dish, this chilli green spiced tofu is a winner. Curated by our specialist team of foodies, this is a go-to easy dinner/lunch to make when you are on the go but will still leave you feeling satisfied. Pair with cauliflower rice to make it the ultimate high protein, low carb recipe.
Jump to: Ingredients | Method
High Protein
6 3⁄4 Plant Points
Medium
Serves 4
Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
- 2 packs H&B tofu, drained
- 1 jar H&B green sauce
- 2 green peppers, deseedes & diced
- 2 red onions, peeled & chooped into small wedges
- 2 tbsp vegetable oil
- 75g H&B toasted flaked almonds
- 1 bunch spring onions, outer skin removed & thinly sliced
- 2 green chillis, deseeded & thinly sliced
- 8 coriander leaves
- 2 limes, cut into wedges
- Pat dry the tofu and slice into blocks of around 5mm
- Keeping 2 tbsp of the green sauce, put the tofu into a bowl and pour over the remaining sauce, mix until the tofu is covered. Cover the tofu and put it in the fridge to marinade for around an hour. You can make this up to a day in advance and leave in the fridge.
- Add 1/2 of the oil to a large frying pan and place over a high heat. When the oil is hot, add the pepper and onion - stir this for around 5-7mins you are looking to soften the veg and not colour.
- Take out the veg and set aside on some kitchen paper to soak up any oil.
- Wipe the frying pan dry and put back onto the heat. Add the remaining oil and carefully add the tofu to the pan, you may have to do this in batches. Cook each side for 4min, turning half way.
- Once cooked, add the tofu onto a large serving platter. Scatter over the peppers and drizzle over the reserved green sauce.
- Sprinkle the almonds, chillies and coriander and decorate with the lime wedges.
