Costa Rican Coconut Adobo


  • 1 tbsp of cooking oil
  • 1 courgette, cubed
  • 200g of firm tofu or Quorn vegan ‘chicken’ style pieces
  • Handful of cherry tomatoes, halved
  • 1 sachet of Santa Maria Costa Rican Coconut Adobo Sauce
  • Coconut shavings – to garnish
  • Coriander – to garnish


  1. Heat the cooking oil in a frying pan. Add the courgette and fry over medium heat until slightly browned (approx. 5 minutes).
  2. Reduce the heat, add the Quorn pieces and the tomatoes. Pour over the contents of the Costa Rican Coconut Adobo Sauce sachet and stir well.
  3. Simmer for 10 minutes or until fully cooked.
  4. Garnish with coconut shavings and fresh coriander.
  5. Serve with Santa Maria microwaveable rice.

Top tips

  • Give your curry some additional crunch with a sprinkling of toasted almonds.
  • Although we recommend combining this exotic sauce with tomatoes and courgette, feel free to explore and use with any of your favourite vegetables.

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