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Ingredients
- 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
Get started
- Grill the tortilla wraps/pancakes.
- Cube half the Tofoo.
- Add the oil to a non-stick frying pan and fry the Tofoo until golden. Set aside.
- Add 2 tsp of oil to the pan, the cumin, cinnamon, star anise and curry leaves.
- Add the onion, potato, coriander, masala, chilli, turmeric, cloves, sugar and coconut.
- 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.
- For the coriander Tofoo, mix together the cornflour, coriander and paprika. Season with salt and pepper in a small bowl.
- Cut the remaining Tofoo into strips and coat with the mixture. Fry in oil over medium heat until golden on both sides.
- Fill the wraps with the potato mixture and add some Tofoo strips. Serve the rest on the side.
- Serve with the tamarind chutney, salsa and raita.
