Korma Glazed Tofu Wraps and Chips

Trim the cucumber (see ingredients for amount), then quarter lengthways. Chop widthways into small pieces. Cut the tomato into 1cm chunks. 

In a medium bowl, mix together the red wine vinegar and olive oil (see pantry for amount). Season with alt and pepper. Add the cucumber and tomatoes to the dressing, toss to coat, then set aside.

Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.

When your chips are halfway through cooking, heat a drizzle of oil in a large frying pan on high heat.

Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.

Stir the korma paste into the tofu and cook for 30 secs, then add the mango chutney and water for the sauce (see pantry for amount).

Stir to glaze the tofu, then remove from the heat and season with salt and pepper. Add a splash of water if it's a little dry.

When the tofu is nearly ready, pop the tortillas (2 per person) onto a baking tray.

Pop onto the middle shelf of your oven to warm through, 1-2 mins.