Tofu Tikka Peppers

Name: Tofu Tikka Peppers
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: Indian
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

Serves: 4

Ready in: 30 to 60 mins

Ingredients
Method

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

method:

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.

Print Recipe www.provamel.co.uk