Now that’s what I look for in a delicious, comforting dinner. I mean, have you seen the Vegan Broth with Tofu Skin & Noodles I posted recently? It’s LOADED with flavour. Rendang is a fiery and richly-spiced Malaysian and Indonesian curry. Simmer it low and slow until the flavours come to life. As a result, it’s packed with flavour! My version brings all the flavours I love about rendang such as sweet lime leaves, citrusy lemongrass and sour tamarind pulp together in a quick-fix marinade. Cook all the spices and then whiz it up in a blender to save time. Let me tell you now, this marinade smells HEAVENLY! The tofu and broccoli get to bathe in the warm spice paste for a while before crisping up under the grill. You can also roast it in the oven but I love the smoky barbecue-style finish you get from grilling.
Tips for customising these Easy Rendang Tofu & Broccoli Bowls
MORE IDEAS: Transform this crispy tofu bowl into a luxurious and creamy curry by adding the cooked tofu and broccoli to a pan and pouring in a 400ml tin coconut milk + 250ml water. Bring to a boil and simmer for 5 minutes and serve.Swap broccoli for sweet potato, cauliflower, French beans or even okra if you have those to hand. This is a great recipe for using up leftover veggies so go for a mix of veg if you like.Serve with plain white rice (I like to use Jasmine rice for this) for a neutral filler to temper the heat of the curry paste.
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