Tandoori Tofu Wraps & Bombay Potatoes
with Cucumber Raita & Mango Chutney
Calories
:
752 kcalProtein
:
32.3g proteinPreparation Time
:
35 minutesDifficulty
:
EasyAllergens:
- Gluten
- Wheat
- Soy
- Milk
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Wheat
- Milk
Juicy tandoori tofu gets wrapped up alongside golden Bombay potatoes in this punchy Indian-style feast. Finished with a cooling cucumber raita to balance every bold, aromatic bite, it’s a vibrant midweek winner packed with street-food flavour!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2
Potato
1 sachet
Mumbai Spice Blend
1 sachet
Brown Mustard Seeds
(Contains: Gluten, Wheat)
1
Cucumber
½
Firm Tofu
(Contains: Soy May be present: Gluten, Peanuts, Sesame, Wheat)
1 packet
Large Wraps
(Contains: Wheat, Gluten May be present: Milk)
1
Mango Chutney
(May be present: Milk)
1 packet
Tandoori Paste
1
Greek-Style Yoghurt
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
Utensils
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced.
- Cut potato into bite-sized chunks.
- Place potato, Mumbai spice blend and brown mustard seeds on a lined oven tray. Drizzle with olive oil, toss to coat and spread out evenly.
- Roast until tender, 20-25 minutes.
2
- While potatoes are baking, finely chop cucumber.
- Cut firm tofu (see ingredients) into 1cm chunks.
- In a large bowl combine tofu and tandoori paste.
3
- In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
- When the oil is hot, cook tofu, turning occasionally, until golden, 5-7 minutes.
4
- In a medium bowl, combine cucumber, and Greek-style yoghurt. Season with salt and pepper.
5
- Microwave large wraps on a microwave-safe plate in 10 second bursts until warmed through.
- Spread large wraps with mango chutney then fill with tandoori tofu.
- Fold bottom of the wrap over filling, then fold in the sides.
- Drizzle (or brush) each wrap with olive oil. Heat wraps in a sandwich press, until golden brown, 2-3 minutes.
TIP: Warming the wraps through helps them roll easily without tearing!
6
- Cut tandoori tofu wraps in half.
- Divide wraps and Bombay potatoes between plates.
- Serve with cucumber raita. Enjoy!
