Ingredients

Underline

280g Naked Tofoo

250ml natural yogurt

Lemon wedges

1 large onion, peeled and thinly sliced

2 tbsp mint jelly

1 tsp cumin seeds

10cm piece cucumber finely diced

1 tsp ground coriander

1½ tbsp fresh mint leaves, chopped

1 large green chilli, deseeded and finely chopped

1 egg, beaten

100g gram flour

Oil for frying

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Spiced Tofoo Bhaji with Mint Raita

Serves 4 • Prep 15 min • Cooking

Spiced Tofoo Bhaji with Mint Raita
Ingredients

Underline

280g Naked Tofoo

250ml natural yogurt

Lemon wedges

1 large onion, peeled and thinly sliced

2 tbsp mint jelly

1 tsp cumin seeds

10cm piece cucumber finely diced

1 tsp ground coriander

1½ tbsp fresh mint leaves, chopped

1 large green chilli, deseeded and finely chopped

1 egg, beaten

100g gram flour

Oil for frying

Method

Underline

1. Place the Tofoo, onion, cumin seeds, coriander and chilli in a food processor and blitz, add the egg and flour and blitz again to bring mixture together.

2. Heat oil to 190°C, drop spoonfuls of the mixture into the hot oil and cook for 1 to 2 minutes until golden and crispy. Drain onto absorbent kitchen paper.

3. Mix together the yogurt, mint jelly cucumber and mint leaves and serve with the bhajis for dipping.