This spicy, easy to make vegan supper is big on taste, offering calcium, iron, vitamin c and 2 of your 5 a day
Prep:20 mins
Serves 4
½ red cabbage (about 500g), shredded4 heaped tbsp dairy-free yogurt3 tbsp mint sauce3 x 200g packs tofu, each cut into 15 cubes2 tbsp tandoori curry paste2 tbsp oil2 onions, sliced2 large garlic cloves, sliced8 chapatis2 limes, cut into quarters
STEP 1Mix the cabbage, yogurt and mint sauce, season and set aside. Toss the tofu with the tandoori paste and 1 tbsp of the oil. Heat a frying pan and cook the tofu, in batches, for a few mins each side until golden. Remove from the pan with a slotted spoon and set aside. Add the remaining oil to the pan, stir in the onions and garlic, and cook for 8-10 mins until softened. Return the tofu to the pan and season well.STEP 2Warm the chapatis following pack instructions, then top each one with some cabbage, followed by the curried tofu and a good squeeze of lime.
