RECIPE
Ingredients (serves 2):
For the baked tofu ‘panner’:
• 1/2 block extra firm tofu, cubed
• 2 tbsp nutritional yeast
• 1/2 tsp cumin
• 1/2 tsp turmeric
• Pinch of salt & pepper
For the crispy spiced cauliflower:
• 1/2 small cauliflower, florets
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp curry powder
• 1/2 tsp ginger paste
• 1/2 tsp garlic paste
• Pinch of salt & pepper
For the mango yoghurt sauce:
• 1 tbsp mango chutney
• 4 tbsp vegan yoghurt
• 1 inch cucumber, grated
• A few mint leaves, chopped
• 1/4 tsp cumin
• Juice of 1/4 lime
• Pinch of salt & pepper
For the wraps:
• 1 large naan bread
• Cucumber slices
• Pink pickled red onion
• Mango
• Fresh mint
Method:
1. Preheat your oven to 200°C.
2. Coat the tofu cubes in nutritional yeast, cumin, turmeric, salt & pepper. Toss to cover, then arrange on a lined baking tray.
3. Make the curry paste for the cauliflower by combining cumin, curry powder, salt, pepper, ginger paste, garlic paste and olive oil. Pour over the cauliflower and use your hands to rub it in. Arrange on a separate lined baking tray.
4. Roast tofu and cauliflower in the oven for 25 mins until crispy and golden.
5. While they roast, mix the mango chutney, vegan yoghurt, cucumber, mint, cumin, lime juice, and salt & pepper in a bowl to make the sauce.
6. Spread a generous layer of mango yoghurt on each naan. Top with crispy cauliflower, tofu, cucumber, mango, pickled onions, and fresh mint.
7. Wrap it up, slice in half, and enjoy!
2 Comments
RECIPE
Ingredients (serves 2):
For the baked tofu 'panner':
• 1/2 block extra firm tofu, cubed
• 2 tbsp nutritional yeast
• 1/2 tsp cumin
• 1/2 tsp turmeric
• Pinch of salt & pepper
For the crispy spiced cauliflower:
• 1/2 small cauliflower, florets
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp curry powder
• 1/2 tsp ginger paste
• 1/2 tsp garlic paste
• Pinch of salt & pepper
For the mango yoghurt sauce:
• 1 tbsp mango chutney
• 4 tbsp vegan yoghurt
• 1 inch cucumber, grated
• A few mint leaves, chopped
• 1/4 tsp cumin
• Juice of 1/4 lime
• Pinch of salt & pepper
For the wraps:
• 1 large naan bread
• Cucumber slices
• Pink pickled red onion
• Mango
• Fresh mint
Method:
1. Preheat your oven to 200°C.
2. Coat the tofu cubes in nutritional yeast, cumin, turmeric, salt & pepper. Toss to cover, then arrange on a lined baking tray.
3. Make the curry paste for the cauliflower by combining cumin, curry powder, salt, pepper, ginger paste, garlic paste and olive oil. Pour over the cauliflower and use your hands to rub it in. Arrange on a separate lined baking tray.
4. Roast tofu and cauliflower in the oven for 25 mins until crispy and golden.
5. While they roast, mix the mango chutney, vegan yoghurt, cucumber, mint, cumin, lime juice, and salt & pepper in a bowl to make the sauce. Spread a generous layer of mango yoghurt on each naan.
6. Top with crispy cauliflower, tofu, cucumber, mango, pickled onions, and fresh mint.
7. Wrap it up, slice in half, and enjoy!
Tofu???