Prep time: 20 minutes
Cooking time: 15 minutes
1-2 tsp cooking oil of choice
1 tsp garlic
1 capsicum sliced thinly
1 handful green beans
1 small tin bamboo shoots
2 cups vermicelli rice noodles
1/4 cup Thai red curry paste
1 can coconut cream
1 packet firm tofu sliced
1 scoop (30g) True WPC in Natural
4 cups vegetable stock
Heat oil in a pan, add garlic & cook for 1 minute until fragrant.
Add capsicum and green beans and cook for a few minutes until tender.
Transfer to a big pot and add the bamboo shoots, rice noodles, curry paste and coconut cream, stirring until combined. Add the veggie stock and allow to simmer to absorb maximum flavour.
Place protein powder in a bowl and roll the sliced tofu in to coat evenly. Add to a hot pan with some cooking oil and fry until tofu starts to brown.
Once you have served the curry into separate bowls place the tofu on top evenly. Enjoy!