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Tofu Curry with Mushrooms

Preparation: 15 mins

Cooking: 40 mins

Serves 4, costs under £4.00


  • 1 Pack Tofu (400g) ((Firm))
  • 1 Onion (150g) (Medium Sized)
  • 2 Garlic Cloves (6g)
  • 2 Tablespoons Vegetable Oil (20g)
  • 1 Teaspoons Ground Ginger (3g)
  • 25 Mushrooms (250g) (Medium Sized)
  • 1 Green Chilli (5g)
  • 1 Teaspoons Ground Turmeric (3g)
  • 1 Tablespoons Garam Masala (9g)
  • 1 Can Coconut milk (400g)
  • 1 Vegetable Stock Cube (7g) (Reduced Salt)
  • 1 Ground Black Pepper (1g)
  • 7 Tablespoons White Rice (260g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Cut the tofu into 2cm cubes.
  2. Peel and chop the onion and garlic. Rinse or wipe the mushrooms and cut them in half.
  3. Wash the chilli and cut in half along the length of the chilli. Remove the seeds and the white bit that surrounds them and then finely chop the chillies. Wash hands immediately afterwards.
  4. Heat the oil in a large pan and gently fry the onion until soft and golden. Add the garlic and ginger and cook for 1 minute.
  5. Turn up the heat and add the mushrooms. Cook until slightly golden.
  6. Add the chilli, turmeric, garam masala and tofu then add the coconut milk and stir.
  7. Crumble the stock cube into the pan with the black pepper and stir. Simmer for about 20 minutes until curry begins to thicken.
  8. Cook the rice according to the instructions on the packet and serve hot with the curry.

Nutritional Information