Curried tofu wraps
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 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
- kcal769
- fat35g
- saturates2g
- carbs75g
- sugars16g
- fibre10ghigh
- 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.
