Tofu Tikka Peppers
Ready in: 30 to 60 mins
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
- 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.