Cooking: 25 min
2 tbsp. coconut oil
2 cloves garlic, peeled and finely sliced
1 red chilli, deseeded and finely chopped
50g toasted flaked almonds
1 tbsp. medium curry paste
120g baby leaf spinach
280g natural tofu
1 tbsp. Agave
400g cooked pilau rice
grated lemon zest
sliced red chilli
- Heat 1 tbsp. of the coconut oil in a non-stick pan and add the garlic slices, chilli and half the almonds. Stir in the curry paste and spinach, cover the pan for 2 minutes, until spinach wilts, mix together well.
- Preheat the oven to 200C/180Fan/Gas6. Cut a slit into the centre of the tofu to form a pocket and fill with the spinach mixture.
- Mix the Agave with remaining coconut oil, brush over the whole of the tofu, lift into a non-stick roasting tin and scatter remaining almonds over the top.
- Bake for 20 minutes and serve in slices with cooked pilau rice. Garnish with lemon zest and sliced red chilli.
For more information, visit www.tofoo.co.uk