Tomato, tofu and chilli pilaf

Enjoy this tasty tomato, tofu and chilli pilaf for dinner tonight. It works perfectly as a side or on its own - a delicious vegetarian dish the whole family will love.

  • 15 mins preparation
  • 20 mins cooking
  • Serves 6
  • Print


Tomato, tofu and chilli pilaf
  • 60 gram butter
  • 2 small red onions (200g), sliced thinly
  • 200 gram thai-flavoured marinated tofu, cut into 2.5cm pieces
  • 1 1/2 cup (300g) jasmine rice
  • 1 fresh long red chilli, seeded, chopped finely
  • 2 tablespoon thai red curry paste
  • 2 teaspoon finely grated ginger
  • 400 gram canned chopped tomatoes
  • 1 1/2 cup (375ml) boiling water
  • 100 gram snow peas, trimmed
  • 1/4 cup (35g) roasted peanuts, chopped coarsely
  • 2 green onions (scallions), sliced thinly
  • 1/4 cup fresh coriander sprigs
  • 1 lime (65g), cut into wedges


Tomato, tofu and chilli pilaf
  • 1
    Heat butter in a 26cm frying pan over medium heat; cook red onion and tofu, stirring occasionally, for 5 minutes or until onion softens and tofu browns slightly.
  • 2
    Meanwhile, place rice in a sieve; rinse under cold running water until water runs clear. Set aside.
  • 3
    Add chilli, curry paste and ginger to pan; increase heat to high. Stir for 3 minutes or until mixture starts to stick a little and caramelise. Stir in rinsed rice until well coated. Add tomatoes and the water; season generously with salt.
  • 4
    Bring to the boil, cover with a lid; reduce heat to low, cook for 15 minutes or until liquid is absorbed. Remove pan from heat; place snow peas on rice. Cover pan; stand, for 5 minutes (the residual heat will finish cooking the snow peas and rice).
  • 5
    Serve pilaf topped with peanuts, green onions, coriander and lime wedges.


We used SoyCo marinated tofu available from supermarkets. You could use another flavoured tofu or even plain tofu instead, if you prefer.

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