Curried tofu wraps
Serves 4
Easy
Prep:
Cook:
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
Skip to ingredients
- ½ red cabbage(about 500g), shredded
- 4 heaped tbsp dairy-free yogurt
- 3 tbsp mint sauce
- 3 x 200g packs tofueach cut into 15 cubes
- 2 tbsp tandoori curry paste
- 2 tbsp oil
- 2 onionssliced
- 2 large garlic clovessliced
- 8 chapatis
- 2 limescut into quarters
Nutrition: per serving
- kcal994
- fat51g
- saturates25g
- carbs73g
- sugars17g
- fibre11g
- protein54g
- salt1.9g
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.