Tofu Curry Coriander Smash Tub
Mashed firm tofu with mild curry powder, mango chutney, coconut yogurt, and fresh coriander, batch-prepped for an Indian vegan smash tub scooped onto sourdough toast.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain tofu, pat dry with paper towel, and mash with a fork into loose curds with texture. Whisk coconut yogurt, mango chutney, curry powder, turmeric, cumin, ground coriander, grated ginger, lemon juice, olive oil, salt, and pepper into a smooth dressing. Chop fresh coriander and slice scallion.
Build
Pour dressing over mashed tofu, mix thoroughly until every curd is golden and coated. Fold in fresh coriander and scallion gently until evenly distributed. Transfer to an airtight container and refrigerate up to 3 days.
Plate
Toast 1 slice wholemeal sourdough per person over medium heat until golden and crisp, about 2 minutes. Scoop 65g of tofu curry smash onto each slice of toast, scatter extra fresh coriander on top, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.