At WW all your favourite foods are on the menu.
Spicy tofu & vegetable casserole
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 seeds1 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
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
- Preheat the oven to 180°C, fan 160°C, gas mark 4.
- 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.
- Add the cauliflower and beans to the casserole, stirring them in. Cover and cook for a further 25 minutes. Check the seasoning, then serve.