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Curried tofu wraps

Curried tofu wraps 2016

Curried tofu wraps

Name: Curried tofu wraps
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: ½ red cabbage (about 500g), shredded; 4 heaped tbsp dairy-free yogurt; 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

Katy Greenwood

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Serves 4

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4.4 out of 5.13 ratingsRate

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This spicy, easy-to-make vegan supper is big on taste and nutrition, offering calcium, iron, vitamin C and two of your five-a-day.

Dairy-free

Egg-free

Healthy

Nut-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

½ red cabbage

(about 500g), shredded
4 heaped tbsp dairy-free yogurt
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

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Nutrition: per serving

kcal769
fat35g
saturates2g
carbs75g
sugars16g
fibre10g

high
protein34g
salt1.5g

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.

Recipe from Good Food magazine, November 2016

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A star rating of 4.4 out of 5.13 ratings

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