Korma Glazed Tofu Wraps and Chips
with Kachumber Inspired Salad and Yoghurt
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
½ unit(s)
Cucumber
(May contain traces of: Celery)
1 unit(s)
Medium Tomato
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
280 grams
Firm Tofu
(Contains: Soya)
50 grams
Korma Curry Paste
(Contains: Mustard)
40 grams
Mango Chutney
4 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
1 tbsp
Olive Oil
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
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 the chips 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.
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, olive oil (see pantry for amount), salt and pepper. Add the cucumber and tomatoes into the dressing. Toss to coat and 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 they don't burn.
Stir in the korma paste and cook for 30 secs. Add the mango chutney and water for the sauce (see pantry for amount). Stir to glaze the tofu. Remove from the heat and season with salt and pepper. Add a splash of water if dry.
Pop the tortillas onto the middle shelf of the oven to warm through, 1-2 mins.
Lay the warmed tortillas on your plates (2 per person).
Spoon the tofu and sauce along the center of the wraps. Pile the kachumber inspired salad on top. Drizzle over the yoghurt.
Finish by folding the wraps.
Share the wraps between your plates.
Serve the chips and any remaining salad alongside.
Enjoy!
