Spiced Tofu Loaded Naan
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Spiced Tofu Loaded Naan

Spiced Tofu Loaded Naan

with tossed 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
Spicy
Climate Conscious
Allergens:
Soya
Mustard
Sulphites
Egg
Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

280 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

Baby Gem

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)

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)2957 kJ
Energy (kcal)707 kcal
Fat22.4 g
of which saturates3.2 g
Carbohydrate93.7 g
of which sugars25 g
Dietary Fiber2.7 g
Protein35.4 g
Cholesterol0 mg
Salt4.89 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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