Updated: May 9, 2020
Put back your takeaway menus, because this dish is super tasty, easy and cheap to make. Plus it cooks in under 15 minutes!
1 large white onion
1 large red bell pepper,
1 large green bell pepper,
Half punnet of chestnut mushrooms,
1 tin of chickpeas
2 spring onions
Handful of cashew nuts
4 cloves of garlic
1/2 pack of firm tofu
2 Tsp turmeric powder
1 Tsp smoked paprika
1/2 Tsp Chinese five spice
1 Tsp garlic powder
1 Tsp onion powder
1 Tsp curry powder
Knob of plant based butter (like Flora)
1/2 cup of frozen peas
1 packet microwavable rice, I use wholegrain
Chop the onion, peppers, spring onion and mushrooms into bite sized pieces.
Add 1 tbsp oil coconut oil to a heavy bottom frying pan or wok and add the onion and garlic, sautee until translucent.
Add the peppers, mushrooms and chickpeas and saute, stirring regularly for a few minutes.
Take your pressed firm tofu (you can squeeze out any excess water over the sink with your hands) and crumble the tofu into the pan.
At this point, add the turmeric, smoked paprika, and the rest of the spices to the tofu and mix well. You can add a bit of water or knob of plant based butter at this point.
Add your cashews and frozen peas and stir fry for another 2 mins (enough time to microwave some rice)
Mix in the cooked rice, season with soy sauce, and stir well. Top with the chopped spring onions, serve and enjoy! I really hope you enjoyed this recipe, if you make it please tag me on Instagram #Hannahsbitchinkitchen and let me know how it turned out for you!
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