No Meat May - Tofu and Vegetable Satay with Rice and Naan Bread

Ingredients

- 1 brown onion, chopped

- 2 carrots, thinly sliced

- 250g of chopped mushroom

- 1 green capsicum, sliced

- ½ cup of frozen peas

- 200g of firm tofu cut into pieces

- 2 cups of broccoli florets

- ½ cup of fresh green beans

- 1 packet of naan bread

- 2 tbsp of Nuttelex Buttery

- 1 tbsp of vegetable oil

- 1 can of light coconut milk

- 4 tbsp of smooth peanut butter

- 2 tspn of soy sauce

- 2 tspn of sriracha chili sauce

- Cooked basmati rice, to serve

 Method

- In a pan, cook the chopped onion in vegetable oil until browned. 

- Add the tofu cubes. 

- Once the tofu is lightly browned, add all the other vegetables. Cook the vegetables for ten minutes.

- Add the peanut butter, coconut milk, soy sauce and sriracha chili sauce. Stir on a low heat until the sauce reaches a smooth consistency. Cook for a further five minutes.

- Spread the naan with Nuttelex and microwave for 20 seconds until warm.

- Serve satay tofu and vegetables on a bed of basmati rice. Delicious!