Updated: May 4, 2020
This spicy vegan supper is big on taste. It’s simple to make and packed with chunky tandoori-spiced tofu on a cool mint, yoghurt and red cabbage relish.
• ½ red cabbage (about 500g), shredded • 4 heaped tbsp dairy-free yoghurt • 3 tbsp mint sauce • 3 × 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
1 Mix the cabbage, yoghurt 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. 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.
Nutrition per serving Kcals 994 • fat 51g • saturates 25g • carbs 73g • sugars 17g • fibre 11g • protein 54g • salt 1.9g