Curried tofu wraps
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
This spicy vegan supper is big on taste. It's simple to make and packed with chunky tandoori-spiced tofu on a cool mint, yogurt and red cabbage relish
| Nutrient | Unit |
|---|---|
| kcal | 994 |
| fat | 51g |
| saturates | 25g |
| carbs | 73g |
| sugars | 17g |
| fibre | 11g |
| protein | 54g |
| salt | 1.9g |
Ingredients
- ½ red cabbage (about 500g), shredded
- 4 heaped tbsp dairy-free yogurt (we used Alpro Plain with Coconut)
- 3 tbsp mint sauce
- 3 x 200g packs tofu , each cut into 15 cubes
- 2 tbsp tandoori curry paste
- 2 tbsp oil
- 2 onions , sliced
- 2 large garlic cloves , sliced
- 8 chapatis
- 2 limes , cut into quarters
Method
- STEP 1
Mix the cabbage, yogurt and mint sauce, season and set aside. Toss the tofu with the tandoori paste and 1 tbsp of the oil. Heat a frying pan and cook the tofu, in batches, for a few mins each side until golden. Remove from the pan with a slotted spoon and set aside. Add the remaining oil to the pan, stir in the onions and garlic, and cook for 8-10 mins until softened. Return the tofu to the pan and season well.
- STEP 2
Warm the chapatis following pack instructions, then top each one with some cabbage, followed by the curried tofu and a good squeeze of lime.
Goes well with
Recipe from Good Food magazine, November 2016
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