Spiced Tofu Loaded Naan

Name: Spiced Tofu Loaded Naan with tossed baby gem salad
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 280 grams Tofu; 1 sachet(s) Rogan Josh Curry Paste; 1 pack(s) Chopped Tomato with Onion & Garlic; 1 sachet(s) Cranberry Chutney; 120 grams Baby Gem; 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; to taste Oil; to taste Salt; to taste Pepper; to taste Sugar

with tossed baby gem 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 baby gem and radish salad.

Tags:

Quick

•Spicy

•Protein Rich

•Climate Conscious

Allergens:

Soya

•Mustard

•Sulphites

•Egg

•Wheat

The quantities provided above are averages only.

Total Time20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

280 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

Baby Gem

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)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

Nutrition Values

Energy (kJ)2957 kJ

Energy (kcal)707 kcal

Fat22.4 g

of which saturates3.2 g

Carbohydrate93.7 g

of which sugars25 g

Dietary Fiber2.7 g

Protein35.4 g

Cholesterol0 mg

Salt4.89 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 (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.

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.

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.

While the naans bake, trim the baby gem, 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.