Tofu Panang Satay Curry Recipe | Myvegan x MOB Kitchen

Curry lovers

, 

rejoice

! 

Our friends at M

OB Kitchen have knocked it out the park 

(once again) 

with 

the dreamiest vegan curry recipe!

 

We’re big fans of a vegan curry – always have been and always will be. But this Tofu Panang Satay Curry is up there with our favourites! Though making a curry from scratch might sound daunting at first, fear not! MOB Kitchen are here to show you it doesn’t have to be.  

Jam-packed with simple, yet wholesome ingredients like 

tofu, All-Natural Peanut Butter and Flaxseed Powder, there's not better way

to amp up your fibre and protein intake than this. It’s creamy, peanut buttery - and most importantly - downright delicious. Winning. 

Whether you’re a fully-fledged vegan or just want to dabble in the world of plant-based eating, this vegan curry recipe is one to have on your radar! 

Tofu 

Panang

 Satay Curry

Recipe

Ingredients

 

• 50g Myvegan All-Natural Peanut Butter

• 1tbsp Myvegan Flaxseed Powder

• 5 shallots 

• 4 cloves of garlic 

• 1tsp turmeric 

• 2 lemongrass 

• 5 red bird's eye chilis 

• 1tsp ground coriander 

• 1tsp ground cumin 

• 2 bay leaves 

• 400ml coconut milk 

• 560g firm tofu 

• 2 red peppers 

• 2tbsp peanuts 

• Small handful of coriander 

• 2 limes 

• Olive oil 

• Salt 

• Black pepper 

Method

 

1. Blend the shallots, garlic, ginger, lemongrass, chilis, ground coriander, ground cumin and a good grind of black pepper in a food processor until smooth. Add a tablespoon of water if necessary. Fry the paste and bay leaves in a large glug of oil for 5 minutes until the colour has darkened slightly. 

2. Add in the coconut milk, peanut butter, 250ml water and 1tsp sugar and bring to a simmer. Cook for around 15 minutes. 

3. Meanwhile, chop up your tofu into cubes and gently fry in a saucepan until golden brown. Add these to your curry and cook for about 10 minutes. 

4. Toast your peanuts on a dry frying pan and roughly chop your peanuts and coriander. Chop up your red pepper into large chunks and add that into the curry. Cook for a further 5 minutes. 

5. Finish with the juice of your limes, sprinkling of peanuts, coriander and flaxseed powder. Serve on a bed of rice and enjoy.