curried tofu wraps

Curried tofu wraps

Curried tofu wraps

This spicy, easy to make vegan supper is big on taste, offering calcium, iron, vitamin c and 2 of your 5 a day


    • 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
    • onions, sliced
    • large garlic cloves, sliced
    • 8 chapatis
    • limes, cut into quarters


    • 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.

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