Grab & Go Creamy Tikka Tofu

Prep & Bag the Ingredients

• Drain and pat dry the tofu, then tear into bite size pieces. Coat the tofu in the cornflour and season with salt and pepper.
• Chop the bell pepper.
• Add the tofu, bell pepper, tikka paste and turmeric to a freezer bag. Shake to cover all ingredients and add some salt and pepper if you like too.
• Place in the fridge or freezer, until you want to use it. This will keep in the freezer for 1 month and in the fridge for up to 3 days. If you freeze the bag, please ensure you fully defrost it before cooking.

Cook the dish

• When you're ready to cook the dish: Heat a dash of oil in a large pan over a medium heat. Add the bag ingredients and cook for 5 minutes.
• While the tofu is cooking, make up the vegetable stock with 50ml boiling water per serving (so if you're cooking for 4, you'll need 200ml).
• Add the vegetable stock to the pan, bring to the boil then reduce the heat to simmer. Pop a lid on the pan and cook for 10 minutes. When there are 2 minutes of the cooking time left, add the frozen peas.
• While the tikka tofu is cooking, cook the rice according to the packet instructions.
• Add the dairy-free yoghurt to the tofu pan, stir to combine and warm through.

Plate Up

• Plate up the Creamy Tikka Tofu with the rice and some fresh coriander sprinkled on top. Enjoy!