Curried tofu wraps

A plate of food on a table Vegetarian Lunch Recipes

Preparation and cooking time

  • Prep:20 mins
  • Cook:25 mins
  • Easy
  • Serves 4

This spicy vegan supper is big on taste. It’s simple to make and packed with chunky tandoori-spiced tofu on a cool mint, yogurt and red cabbage relish

Nutrient Unit
kcal 994
fat 51g
saturates 25g
carbs 73g
sugars 17g
fibre 11g
protein 54g
salt 1.9g
Sweet potato, peanut butter & chilli quesadillas


  • ½ red cabbage (about 500g), shredded
  • 4 heaped tbsp dairy-free yogurt
  • 3 tbsp mint sauce
  • 3 x 200g packs tofu , each cut into 15 cubes
  • 2 tbsp tandoori curry paste
  • 2 tbsp oil
  • 2 onions , sliced
  • 2 large garlic cloves , sliced
  • 8 chapatis
  • 2 limes , cut into quarters


  • STEP 1

Mix 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 2
Halloumi & quinoa fattoush

Warm the chapatis following pack instructions, then top each one with some cabbage, followed by the curried tofu and a good squeeze of lime.

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