Skip to main content
Recipes

Tofu Panang Satay Curry Recipe | Myvegan x MOB Kitchen

Tofu Panang Satay Curry Recipe | Myvegan x MOB Kitchen
Jenessa
Writer and expert4 years ago
View Jenessa's profile

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.  

Best Vegan Curry Recipe

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! 

Best Vegan Curry Recipe

Tofu 

Panang

 Satay Curry

Recipe

Ingredients

 

  • 50g Myvegan All-Natural Peanut Butter

  • 1tbsp Myvegan Flaxseed Powder

  • 5 shallots 

  • 4 cloves of garlic 

  • 1tsp turmeric 

  • 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.  

Recipes

Vegan Banoffee Muffins Recipe | Myvegan x MOB Kitchen

Move over banana bread, there’s a new bake in town – and it’s giving lockdown's favourite pastime a run for its money.

4 years agoBy Jenessa
Lifestyle

Myvegan x MOB Kitchen Collaboration

Myvegan has joined forces with MOB Kitchen to bring you two drool-worthy recipes.

4 years agoBy Jenessa
Jenessa
Writer and expert
View Jenessa's profile
myvegan