Ingredients
- 280g Naked Tofoo
- 1 lime cut into wedges
- 2 tbsp natural yogurt
- Coriander springs
- Juice of 1 lime
- 1 tsp cumin seeds
- 2 tbsp tandoori curry paste
- 1 mango, peeled and sliced
- ⅓ cucumber, halved seeded and sliced
- 4 warmed chapatis
Get started
- Cut the Tofoo into 1.5cm cubes. Mix together the curry paste, yogurt, lime juice and cumin seeds, add the Tofoo and toss well to coat all the cubes evenly.
- Leave to marinate for 15 minutes then thread the chunks onto skewers.
- Grill under a hot grill for 10 minutes, turning half way through cooking time.
- Serve on warm chapatis, with slices of cucumber and mango, extra lime wedges for squeezing over and a few coriander sprigs.
