Prep time: 30mins (if possible) 

Cook time: 40 mins

Serves: 6

Cals 370/ C 35g/ P 18g/ F 17g

Ingredients

• 220g uncooked brown rice
• 1 brown onion, diced
• 1 clove garlic, minced
• 3 cups boiling stock or water
• 2cm ginger, grated
• 1 tbsp curry powder
• ¼ tsp salt
• 1 cup frozen or fresh peas
• 1 cucumber, sliced 

      For protein + marinade

• 450g firm tofu
• 400ml light coconut milk
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp brown sugar or 1 serve stevia
• 2 tsp smoked paprika
• Salt and pepper to taste

Method

1. Press tofu between heavy books and paper towel for 20-30 minutes. Dice or crumble.
2. Combine marinade ingredients and pour over tofu. Marinade for 30 minutes or as long as possible.
3. Rinse the rice and set aside.
4. In a large pan, fry the onion for 5 minutes, then add the garlic, ginger and curry powder and fry for 3 more minutes stirring often.
5. Add the rice and stock and simmer for 15-20 minutes or until the liquid has evaporated.
6. Add in the tofu marinade and peas and simmer until the milk is absorbed.
7. Serve with sliced cucumber.