Tofu Tikka Peppers

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Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

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

    • for the salsa

  • 1 mango, finely diced
  • 2 tbsp finely chopped coriander leaf grated zest and juice of 1 lime

How To Cook

  1. Cut the tops off the peppers and deseed. Cook the rice until soft. Rinse in cold water and drain.
  2. Combine the korma paste with the yoghurt, garlic and root ginger. Stir in the tofu pieces, diced spring onion and cooked basmati rice.
  3. 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.

    4. www.provamel.co.uk

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Tofu Tikka Peppers
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    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
  • [hd]for the salsa[/hd]
  • 1 mango, finely diced
  • 2 tbsp finely chopped coriander leaf grated zest and juice of 1 lime
    How to Cook
  1. Cut the tops off the peppers and deseed. Cook the rice until soft. Rinse in cold water and drain.
  2. Combine the korma paste with the yoghurt, garlic and root ginger. Stir in the tofu pieces, diced spring onion and cooked basmati rice.
  3. 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.
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