Curried tofu wraps 2016

Curried tofu wraps

  • Rating: 5 out of 5.5 ratings
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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

  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal994
fat51g
saturates25g
carbs73g
sugars17g
fibre11g
protein54g
salt1.9g
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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

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    Overall rating

    Rating: 5 out of 5.5 ratings
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