Korma Glazed Tofu Wraps and Chips
with Kachumber Inspired Salad and Yoghurt
For a tasty Veggie option this season, try these Korma Glazed Tofu Wraps and Chips with Kachumber Inspired Salad and Yoghurt. Packed with flavour, they'll soon be a family favourite at dinnertime.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
½
Cucumber
(May contain Celery)
1
Medium Tomato
12
Red Wine Vinegar
(Contains Sulphites)
280
Firm Tofu
(Contains Soya)
50
Korma Curry Paste
(Contains Mustard)
40
Mango Chutney
4
Plain Taco Tortillas
(Contains Cereals containing gluten)
75
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
1
Olive Oil
50
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Trim the cucumber (see ingredients for amount), then quarter lengthways. Chop widthways into small pieces. Cut the tomato into 1cm chunks.
In a medium bowl, mix together the red wine vinegar and olive oil (see pantry for amount). Season with alt and pepper. Add the cucumber and tomatoes to the dressing, toss to coat, then set aside.
Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
When your chips are halfway through cooking, heat a drizzle of oil in a large frying pan on high heat.
Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.
Stir the korma paste into the tofu and cook for 30 secs, then add the mango chutney and water for the sauce (see pantry for amount).
Stir to glaze the tofu, then remove from the heat and season with salt and pepper. Add a splash of water if it's a little dry.
When the tofu is nearly ready, pop the tortillas (2 per person) onto a baking tray.
Pop onto the middle shelf of your oven to warm through, 1-2 mins.
When everything's ready, lay the warmed tortillas on your plates.
Spoon the glazed tofu along the center of the tortillas, then pile some of the kachumber inspired salad on top.
Drizzle over the yoghurt, then fold up the ends to make your wraps.
Serve with the chips and remaining salad alongside.
Enjoy!
