North Indian Spiced Tofu Loaded Naan

Name: North Indian Spiced Tofu Loaded Naan with chutney and vibrant side salad
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 180 grams Tofu; 1 sachet(s) Rogan Josh Curry Paste; 1 sachet(s) Cranberry Chutney; 120 grams Salad Leaves; 1 sachet(s) Apple Cider Vinegar; 1 sachet(s) North Indian Style Spice Mix; 1 unit(s) Bell Pepper; 2 sachet(s) Mayo; 2 unit(s) Naan; 110 grams Creme Fraiche; 1 tsp Sugar; ¾ tsp Salt; to taste Oil; to taste Salt; to taste Pepper; to taste Sugar

with chutney and vibrant side salad

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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

•Spicy

•Veggie

•Climate Conscious

Allergens:

Soya

•Mustard

•Sulphites

•Egg

•Wheat

•Milk

The quantities provided above are averages only.

Total Time20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

180 grams

Tofu

(Contains Soya)

1 sachet(s)

Rogan Josh Curry Paste

(Contains Mustard)

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)

110 grams

Creme Fraiche

(Contains 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)3239 kJ

Energy (kcal)774 kcal

Fat35.5 g

of which saturates11.2 g

Carbohydrate82.6 g

of which sugars15.4 g

Dietary Fiber4.8 g

Protein28.9 g

Cholesterol0 mg

Salt4.39 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

Cooking Steps

PDF

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 (per 2P) 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.

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.

Remove the pan from the heat.
Stir in the creme fraiche, 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.

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 (per 2P), ½ tsp sugar (per 2P), ¼ tsp salt (per 2P) and a pinch of pepper.