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Tofu pasta in a bowl with peppers, herbs and chilli flakes.
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Curry Tofu Pasta

Curry Tofu Pasta is ready in 30 minutes and is delicious. A total taste sensation that brings together some of the best ingredients from two totally different world cuisines!
Course Dinner
Cuisine Fusion
Diet Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 513kcal
Author Jess & Dan

Ingredients

  • 1 onion – chopped
  • 280 g extra-firm tofu – chopped
  • 3 cloves garlic – minced
  • 1 inch fresh ginger
  • 1 orange zest
  • 250 g mushrooms – sliced
  • 4 tablespoon madras curry paste
  • 2 bell peppers red, orange and yellow – thinly sliced
  • 400 g chopped tomatoes – 1 x tin
  • 1 cup orange juice
  • 360 g farfelle pasta
  • 1 tablespoon oil
  • Salt & Pepper to taste

Instructions

  • Cook and drain the pasta in boiling water, according to the packet instruction. Drain and then set aside. Use the same pan that you will make the curry pasta in, to cut down on washing up.
    360 g farfelle pasta
  • In a large pan, add a splash of oil (or oil spray) and bring it up to a medium-high heat. Put the tofu chunks in the pan and sauté until golden.
    1 tablespoon oil, 280 g extra-firm tofu
  • Chuck the onion in and cook until soft.
    1 onion
  • Next, add the garlic, ginger and orange zest. Fry for a couple of minutes, making sure not to burn the garlic.
    3 cloves garlic, 1 inch fresh ginger, 1 orange zest
  • Get the mushrooms in and cook until they start to release water, this should be a few minutes more.
    250 g mushrooms
  • Add the curry paste and stir everything up and cook for another minute.
    4 tablespoon madras curry paste
  • Pour the tomatoes and orange juice in, stir, bring to a boil then immediately reduce to a simmer.
    400 g chopped tomatoes, 1 cup orange juice
  • Simmer for 15 minutes to cook the sauce down, season with salt and pepper. Taste and then add a bit more salt and pepper if it’s needed.
  • Add the peppers and tofu and cook for five more minutes, then pour the pasta in and mix it all up well. Make sure the pasta is coated in the sauce evenly. Season to taste.
    2 bell peppers, Salt & Pepper
  • Serve it up with a bit of extra orange peel and fresh coriander on top.

Notes

  • Try making it gluten free with gluten free pasta, and check that your curry paste is also gluten free.
  • Change up the vegetables by using a combination of carrots, courgettes (zucchini) or peas.
  • Storage – keeps well in the fridge for up to five days. It can be frozen for up to three months. Be sure to defrost and then reheat thoroughly in the microwave for best results.

Nutrition

Calories: 513kcal | Carbohydrates: 90g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 201mg | Potassium: 1008mg | Fiber: 7g | Sugar: 17g | Vitamin A: 4480IU | Vitamin C: 126mg | Calcium: 121mg | Iron: 4mg