Indian · Breakfast
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.
$
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
385Calories
16gProtein
14gFat
48gCarbs
8gSugar
7gFiber
580mgSodium
0mgChol
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Instructions
1
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.
2
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.
3
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) firm tofu
- 60g (2.1 oz) plain unsweetened coconut yogurt
- 1 tbsp mango chutney
- 0.75 tsp mild curry powder
- 0.25 tsp ground turmeric
- 0.25 tsp ground cumin
- 0.125 tsp ground coriander
- 1.5 tsp fresh ginger
- 2g (small pinch) fresh coriander leaves
- 1 scallion
- 1.5 tsp fresh lemon juice
- 1.5 tsp extra-virgin olive oil
- 0.25 tsp fine sea salt
- 0.125 tsp cracked black pepper
- 2 slices wholemeal sourdough