Red curry tofu chowder

Serves 2

200g firm tofu
2 tsp vegan Thai red curry paste (beware fish ingredients!)
approx 400g potatoes
400ml vegetable stock
2-3 spring onions
1 large handful frozen peas
1 tsp peanut butter
50ml soya milk
oil for frying

Drain the tofu and cut into cubes. Heat the oil in a saucepan, add the curry paste and fry gently for a minute. Add the tofu and fry over a medium heat for 10 minutes.

Cube the potatoes and slice the spring onions. Remove the tofu from the pan and add the potatoes, stock and spring onions. Cover and simmer for 10-15 minutes until the potatoes are soft.

Add the peas, peanut butter and tofu and cook for a further 2-3 minutes. Stir in the milk, remove from heat and serve.