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Pocketmags Digital Magazines

Vegan Food & LIVING: Mid week MEALS

End the day on a culinary high…
Bao buns with sticky tofu
Leek, cauliflower and broccoli creamy bake
Coconut curry with crispy tofu
Vegetable fritters

Coconut curry with crispy tofu

By Bianca Haun from Elephantastic Vegan (elephantasticvegan.com)

Serves 2 | Prep 10 mins | Cook 30 mins | Calories 632 (per serving)

FOR THE CURRY

250g (9oz) broccoli florets

200g (7oz) sweet potato, cubed

400g (14oz) full-fat coconut milk

1 tsp red curry paste – you can start with a smaller amount and add more until you reach your preferred spiciness level a handful of fresh spinach salt, to taste

FOR THE CRISPY TOFU

340g (12oz) firm tofu

3 tbsp plain flour (or cornflour for a gluten-free variation)

¼ tsp salt

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About Vegan Food & Living Magazine

Wondering what's going to be hot on the vegan scene in 2019? We reveal all in our 2019 trends special. From the ingredients you should be adding to your shopping list and how to use them, to how to improve your gut health with trendy probiotic drinks, we've got it all covered. Also this issue, we show you how to make your own plant milks and cheeses, get creative with 4 takes on pesto and Sara Kidd reveals all about cake flour. If that's not enough, we help you update your home decor in true vegan style, explore how vegan is vegan enough, and look at the hot debate over veganism and medicine. Download your issue today