Ingredients
1 tbsp veg oil
1 pack Smoked Tofoo, cubed
For the pickles
1 red onion, thinly sliced
250ml white wine vinegar
1 tbsp sugar
1 tsp sea salt
For the chow
1 mango, sliced
1 cucumber halved, cored and sliced
2 garlic cloves, minced
1 red chilli, thinly sliced
Juice 1 lime
Small bunch coriander, roughly chopped
3 tbsp sweet chilli sauce
To serve
4 flatbreads
Crème fraîche (or vegan alt)
Get started
- Start by making your quick pickle! Pop all pickle ingredients in a small bowl and bob to one side for 15-20 mins.
- Meanwhile, onto the chow. Add all chow ingredients to a bowl and mix- set to one side to infuse.
- Heat 1 tbsp of veg oil in a non-stick pan over a medium heat and add your Tofoo cubes and season. Fry for 10 mins, stirring as you go until golden.
- Heat a griddle pan over a high heat and add a flatbread, heating until perfectly charred. Repeat for each flatbread.
- Drain your pickled onions, add to the bowl of chow ingredients and stir.
- Time to get building a taste of Trinidad on a plate! Top each flatbread with your punchy mango and cucumber chow, top with your golden ginger & chilli Tofoo cubes and finish with a dollop of crème fraîche!
