Spicy tofu and vegetable casserole

Total Time
This meat-free main course is hearty and packed with zero hero veg – perfect for chilly winter weather.
  • Calorie controlled cooking spray
    4 spray(s)
  • Cumin seeds
    1 teaspoons, level
  • Curry Powder
    1 g, medium
  • Onion(s)
    1 medium, chopped
  • Red pepper(s)
    1 medium, deseeded and chopped
  • Parsnip(s), raw
    200 g, cut into chunks
  • Carrots, raw
    200 g, sliced
  • Asda Mixed Beans in a Tomato Sauce
    1 can(s), (410g)
  • Tinned Tomatoes
    400 g, chopped
  • Plain Tofu
    150 g, marinated
  • Vegetable stock cube(s)
    1 cube(s), vegetable, make up to 450ml with hot water
  • Cauliflower, Raw
    200 g, broken into florets
  • Green Beans
    100 g, halved
  • Salt
    1 pinch
  • Black pepper
    ¼ teaspoons
  1. Preheat the oven to Gas Mark 4/180°C/fan oven 160°C.
  2. Spray the cooking spray 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.
  3. Add the cauliflower and beans to the casserole, stirring them in. Cover and cook for a further 25 minutes. Check the seasoning, then serve.

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