North Indian Spiced Tofu Loaded Naan
with chutney and vibrant side salad
A soft and warm naan is topped with a spicy and slightly sweet curry made up of tender bell peppers and crispy tofu. The dish is rounded out with a vibrant salad.
Tags:
Quick
•Veggie
•Spicy
•Discovery
Allergens:
Soya
•Mustard
•Sulphites
•Egg
•Wheat
•Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Tofu
(Contains Soya)
1 sachet(s)
Rogan Josh Curry Paste
(Contains Mustard)
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Cranberry Chutney
120 grams
Salad Leaves
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
1 sachet(s)
North Indian Style Spice Mix
1 unit(s)
Bell Pepper
2 sachet(s)
Mayo
(Contains Egg, Mustard)
2 unit(s)
Naan
(Contains Wheat, Milk)
Not included in your delivery
1 tsp
Sugar
¾ tsp
Salt
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)3189 kJ
Energy (kcal)762 kcal
Fat25.7 g
of which saturates3.6 g
Carbohydrate93.8 g
of which sugars25.2 g
Dietary Fiber7.9 g
Protein35.2 g
Cholesterol0 mg
Salt6.34 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Pan with Lid
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
- Toss with a drizzle of oil, North Indian spice, ½ tsp salt (double for 4p) and a pinch of pepper.
- Place a pan over high heat with a good glug of oil.
- Once hot, fry the tofu until slightly crispy, 6-8 mins. Shift frequently to ensure it doesn't burn.
2
- Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Add the pepper to the tofu and fry for 2-3 mins. Reduce the heat to medium-high.
- Pop in ½ tsp sugar (double for 4p) and the chopped tomatoes and mix well.
- Cover and simmer for 4-6 mins.
3
- Once simmered, remove the pan from the heat.
- Stir in the rogan josh paste and cranberry chutney.
- Season to taste with salt, pepper and sugar.
- Place the naans on a lined baking tray and divide the tofu curry between them.
- Bake on the top shelf of the oven until golden and toasted, 4-5 mins.
4
- While the naans bake, trim the salad leaves, halve lengthways and thinly slice widthways.
- In a bowl for the salad, make the dressing by mixing apple cider vinegar, 1 tbsp oil, ½ tsp sugar, ¼ tsp salt, (double all for 2p) and a pinch of pepper.
5
- Just before serving, toss the salad leaves through the dressing.
- Season to taste with salt and pepper.
- Once the naan is baked, drizzle the mayo over the top.
6
- Share the loaded naans between plates.
- Serve the salad alongside.
