Main Ingredients

Suitable for Vegans

280g Naked Tofoo

2 pre-made rice and lentil pancakes or plain tortilla wraps

Vegetable oil

2 large white potatoes - cubed

2 tsp cumin

1 stick cinnamon

2 star anise

3 curry leaves (optional)

½ onion - diced

2 tsp coriander

2 tsp garam masala

½ tsp chilli powder

1 tsp turmeric

½ tsp cloves

½ tsp sugar

2 tbsp desiccated coconut

1 tbsp fresh coriander - chopped

For the Coriander Tofoo

2 tbsp cornflour

1 tbsp fresh coriander - chopped

1.5 tbsp paprika

Salt and pepper to taste

To Serve

Salsa/Raita/Tamarind chutney

nutritional information
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Double Tofoo Dhosa Delight

Serves 2 • Prep 20 min • Cooking

Double Tofoo Dhosa Delight
Main Ingredients

Suitable for Vegans

280g Naked Tofoo

2 pre-made rice and lentil pancakes or plain tortilla wraps

Vegetable oil

2 large white potatoes - cubed

2 tsp cumin

1 stick cinnamon

2 star anise

3 curry leaves (optional)

½ onion - diced

2 tsp coriander

2 tsp garam masala

½ tsp chilli powder

1 tsp turmeric

½ tsp cloves

½ tsp sugar

2 tbsp desiccated coconut

1 tbsp fresh coriander - chopped

For the Coriander Tofoo

2 tbsp cornflour

1 tbsp fresh coriander - chopped

1.5 tbsp paprika

Salt and pepper to taste

To Serve

Salsa/Raita/Tamarind chutney

nutritional information
Method

Underline

1. Grill the tortilla wraps/pancakes.

2. Cube half the Tofoo.

3. Add the oil to a non-stick frying pan and fry the Tofoo until golden. Set aside.

4. Add 2 tsp of oil to the pan, the cumin, cinnamon, star anise and curry leaves.

5. Add the onion, potato, coriander, masala, chilli, turmeric, cloves, sugar and coconut.

6. Cook on a gentle heat for around 30 mins, stirring occasionally and adding water if the mixture gets dry. Add the Tofoo after 15 mins. Sprinkle over the coriander.

7. For the coriander Tofoo, mix together the cornflour, coriander and paprika. Season with salt and pepper in a small bowl.

8. Cut the remaining Tofoo into strips and coat with the mixture. Fry in oil over medium heat until golden on both sides.

9. Fill the wraps with the potato mixture and add some Tofoo strips. Serve the rest on the side.

10. Serve with the tamarind chutney, salsa and raita.

This recipe was created by Priti from London - thanks Priti!