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!