Korma Glazed Tofu Wraps and Chips
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Korma Glazed Tofu Wraps and Chips

Korma Glazed Tofu Wraps and Chips

with Kachumber Inspired Salad and Yoghurt

For a tasty Veggie option this season, try these Korma Glazed Tofu Wraps and Chips with Kachumber Inspired Salad and Yoghurt. Packed with flavour, they'll soon be a family favourite at dinnertime.

Tags:
Veggie
Allergens:
Sulphites
•Soya
•Mustard
•Cereals containing gluten
•Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

½

Cucumber

(May contain Celery)

1

Medium Tomato

12

Red Wine Vinegar

(Contains Sulphites)

280

Firm Tofu

(Contains Soya)

50

Korma Curry Paste

(Contains Mustard)

40

Mango Chutney

4

Plain Taco Tortillas

(Contains Cereals containing gluten)

75

Greek Style Natural Yoghurt

(Contains Milk)

Not included in your delivery

1

Olive Oil

50

Water for the Sauce

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Nutritional information

Energy (kcal)756 kcal
Energy (kJ)3163 kJ
Fat28 g
of which saturates6.1 g
Carbohydrate96.3 g
of which sugars22.1 g
Protein31.2 g
Salt2.57 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Cook the Chips
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). 

Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Make the Kachumber Salad
2

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.

Tofu Time
3

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.

Bring on the Korma Glaze
4

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.

That's a Wrap
5

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.

 

Assemble and Serve
6

When everything's ready, lay the warmed tortillas on your plates.

Spoon the glazed tofu along the center of the tortillas, then pile some of the kachumber inspired salad on top. 

Drizzle over the yoghurt, then fold up the ends to make your wraps.

Serve with the chips and remaining salad alongside.

Enjoy!