Double Tofoo Dhosa Delight

Serves 2 • Prep 20 min • Cooking 40 min
Vegans
Get this stuff
  1. 280g Naked Tofoo
  2. 2 pre-made rice and lentil pancakes or plain tortilla wraps
  3. Vegetable oil
  4. 2 large white potatoes – cubed
  5. 2 tsp cumin
  6. 1 stick cinnamon
  7. 2 star anise
  8. 3 curry leaves (optional)
  9. ½ onion – diced
  10. 2 tsp coriander
  11. 2 tsp garam masala
  12. ½ tsp chilli powder
  13. 1 tsp turmeric
  14. ½ tsp cloves
  15. ½ tsp sugar
  16. 2 tbsp desiccated coconut
  17. 1 tbsp fresh coriander – chopped
For the Coriander Tofoo
  1. 2 tbsp cornflour
  2. 1 tbsp fresh coriander – chopped
  3. 1.5 tbsp paprika
  4. Salt and pepper to taste
To Serve
  1. Salsa/Raita/Tamarind chutney
Do this stuff
  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.
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