Caribbean Loaded Tofoo Flatbreads

Serves 4 • Prep 25 min • Cooking 10 min

Vegans

1 tbsp veg oil

Pack of Straight to Wok Ginger & Chilli

1 red onion, thinly sliced

250ml white wine vinegar

1 tbsp sugar

1 tsp sea salt

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

4 flatbreads

Crème fraîche (or vegan alt)

Do this stuff

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 ginger & chilli 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!