North Indian Spiced Tofu Loaded Naan
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North Indian Spiced Tofu Loaded Naan

North Indian Spiced Tofu Loaded Naan

with baby gem salad

A soft and warm naan is topped with a spicy and slightly sweet curry made up of tender bell peppers and crispy tofu. The dish is rounded out with a vibrant baby gem and radish salad.

Tags:
Quick
Veggie
Spicy
Discovery
Allergens:
Soya
Mustard
Sulphites
Egg
Wheat
Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

180 grams

Tofu

(Contains Soya)

1 sachet(s)

Rogan Josh Curry Paste

(Contains Mustard)

1 pack(s)

Chopped Tomato with Onion & Garlic

1 sachet(s)

Cranberry Chutney

120 grams

Salad Leaves

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

1 sachet(s)

North Indian Style Spice Mix

1 unit(s)

Bell Pepper

2 sachet(s)

Mayo

(Contains Egg, Mustard)

2 unit(s)

Naan

(Contains Wheat, Milk)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

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Nutrition Values

Energy (kJ)2885 kJ
Energy (kcal)690 kcal
Fat21.7 g
of which saturates2.6 g
Carbohydrate90.4 g
of which sugars22.6 g
Dietary Fiber7.5 g
Protein29.8 g
Cholesterol0 mg
Salt5.24 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Baking Sheet with Baking Paper
Pan with Lid

Instructions

Fry the Tofu
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
  • Toss with a drizzle of oil, North Indian spice, ½ tsp salt (double for 4p) and a pinch of pepper.
  • Place a pan over high heat with a good glug of oil.
  • Once hot, fry the tofu until slightly crispy, 6-8 mins. Shift frequently to ensure it doesn't burn.
Start the Curry
2
  • Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
  • Add the pepper to the tofu and fry for 2-3 mins. Reduce the heat to medium-high.
  • Pop in ½ tsp sugar (double for 4p) and the chopped tomatoes and mix well.
  • Cover and simmer for 4-6 mins. 
Top the Naan
3
  • Once simmered, remove the pan from the heat.
  • Stir in the rogan josh paste and cranberry chutney.
  • Season to taste with salt, pepper and sugar
  • Place the naans on a lined baking tray and divide the tofu curry between them.
  • Bake on the top shelf of the oven until golden and toasted, 4-5 mins.
Make the Salad
4
  • While the naans bake, trim the baby gem, halve lengthways and thinly slice widthways.
  • In a bowl for the salad, make the dressing by mixing apple cider vinegar, 1 tbsp oil, ½ tsp sugar, ¼ tsp salt, (double all for 2p) and a pinch of pepper.
Finishing Touches
5
  • Just before serving, toss the baby gem through the dressing.
  • Season to taste with salt and pepper
  • Once the naan is baked, drizzle the mayo over the top.
Plate and Serve
6
  • Share the loaded naans between plates.
  • Serve the salad alongside.
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