North Indian Spiced Double Tofu Loaded Naan

Veggie

Quick

Spicy

with chutney and vibrant side salad

25 min

Difficulty: 1/3

Indian

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 salad.

Allergens

Mustard

Wheat

Sulphites

Milk

Egg

Utensils

Pan with Lid

Baking Sheet with Baking Paper

Tags

Discovery

Veggie

Quick

Spicy

Ingredients

Tofu

360 grams

Rogan Josh Curry Paste

1 sachet(s)

Cranberry Chutney

1 sachet(s)

Salad Leaves

120 grams

Apple Cider Vinegar

1 sachet(s)

North Indian Style Spice Mix

1 sachet(s)

Bell Pepper

1 unit(s)

Mayo

2 sachet(s)

Naan

2 unit(s)

Creme Fraiche

110 grams

Sugar

1 tsp

Salt

0.75 tsp

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Preparation

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 (per 2P) 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.

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
Add the bell pepper to the tofu and fry for 2-3 mins. Reduce the heat to medium-high.
Add the creme fraiche and mix well.
Cover and simmer for 4-6 mins.

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.

While the naans bake, trim the salad leaves, halve lengthways and thinly slice widthways.
In a bowl for the salad, make the dressing by mixing apple cider vinegar, 1 tbsp oil (per 2P), ½ tsp sugar (per 2P), ¼ tsp salt (per 2P) and a pinch of pepper.