Photo of Spicy tofu and vegetable casserole by WW

Spicy tofu and vegetable casserole

Points® value

Meal Items

Olive Oil

1 teaspoon(s)

Cumin seeds

1 teaspoon(s)

Curry Powder

1 teaspoon(s)


1 large

Red pepper

1 medium, chopped

Parsnip, raw

1 medium, chopped

Carrots, raw

1 medium, chopped

Mackerel in Tomato Sauce

1 can(s)

Tinned Tomatoes

1 can(s), chopped

Plain Tofu

1 portion(s)

Vegetable stock cube

1 cube(s)

Cauliflower, Raw

1 handful serving, broken into florets

Green Beans

1 portion(s)


1 teaspoon(s)

Black pepper

1 pinch


Preheat the oven to Gas Mark 4/180°C/fan oven 160°C.

Heat the oil in a flameproof casserole dish and add the cumin seeds. Cook for a few moments to toast them lightly. Add the curry powder, onion, pepper, parsnips, carrots, mixed beans, tomatoes, tofu and stock. Bring to the boil and season with salt and pepper. Cover and transfer to the oven to cook for 30 minutes.

Add the cauliflower and beans to the casserole, stirring them in. Cover and cook for a further 25 minutes. Check the seasoning, then serve.