Cook Time: 30mins | Calories: 529 | Type: Gluten-Free


150g firm tofu (soya)
1/2 cauliflower
100ml coconut milk
1/2 romano red pepper
1 tsp curry powder
1/2 tsp ground cumin
80g edamame beans (drained) (soya)
Handful of parsley


  1. Using a grater, coarsely grate the cauliflower into a rice consistency. Finely dice the red pepper and roughly chop the parsley.
  2. Drain and rinse the tofu, and cut into 2cm cubes.
  3. Heat a medium-sized pan with 1 tsp oil and on a medium heat fry the cauliflower rice and red pepper for 5 mins until softened. Then add the tofu to the pan and cook for a further 5 mins.
  4. Stir in the coconut milk, quickly followed by the ground cumin and the curry powder.
  5. Lower the heat and leave to simmer for 10 mins. Season with sea salt and black pepper.
  6. Drain the edamame beans and add to the cauliflower and tofu with half of the parsley, cook for a further 5 mins.
  7. Serve the curried cauliflower rice and tofu in a warm bowl and garnish with the remaining parsley.