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Jo Huzcek’s Tofu Curry

  • 1hr
  • serves 4
  • easy peezy


  • Red Island Extra Virgin Olive Oil
  • 1.5 cups arborio rice, rinsed
  • 4 cups vegetable stock (or two stock cubes dissolved in boiling water)
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 cups broccoli, diced
  • 2 cups mixed mushroom, diced
  • 1 cup frozen peas
  • 1 can chickpeas, rinsed
  • Spice mix
  • 1tsp paprika
  • 1tsp nutritional yeast
  • 1tsp turmeric
  • salt & pepper
  • Optional - shredded cheese (can also be vegan cheese)


  • 1 Preheat oven to 180 degrees
  • 2 Line a baking tray and spread the chickpeas, drizzle a generous amount of Red Island Extra Virgin Olive Oil, cover the chickpeas in spice mix
  • 3 Bake for around 10-15 minutes or until crispy and golden. Set aside
  • 4 Heat a non-stick deep pan with a generous drizzle of Red Island Extra Virgin Olive Oil
  • 5 Fry onion and garlic for a few minutes until translucent
  • 6 Add vegetables and fry for a few minutes
  • 7 Mix in the rice and cook for another few minutes
  • 8 Add 2 cups of vegetable stock and stir through. Cover with a lid and leave to cook for 10 minutes. Stir occasionally
  • 9 Once some of the stock has reduced, add remaining stock, cover with a lid, and cook for 10 minutes or until the rice is ready. Stir occasionally
  • 10 Option to stir through vegan cheese. Serve a bowl and top with crispy chickpeas. Enjoy!