Main Ingredients

Suitable for Vegans

1 pack Wholemeal Tofoo Chunkies

1 tbsp vegetable oil

2 garlic cloves

6 spring onions

1 green pepper

200g tinned pineapple chunks (juice reserved)

For the Sauce

100g tomato ketchup

Juice of 1 lemon

2 tbsp light brown sugar

1 tbsp cornflour

1 tsp light soy sauce

60ml water

To Serve

Basmati rice

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Sweet and Sour Wholemeal Chunkies

Serves 2 • Prep 10 min • Cooking

Sweet and Sour Wholemeal Chunkies
Main Ingredients

Suitable for Vegans

1 pack Wholemeal Tofoo Chunkies

1 tbsp vegetable oil

2 garlic cloves

6 spring onions

1 green pepper

200g tinned pineapple chunks (juice reserved)

For the Sauce

100g tomato ketchup

Juice of 1 lemon

2 tbsp light brown sugar

1 tbsp cornflour

1 tsp light soy sauce

60ml water

To Serve

Basmati rice

Method

Underline

1. Preheat oven to 180C, place the Wholemeal Tofoo Chunkies on a baking tray and bake in the oven for 20-25 minutes.

2. Place all the sauce ingredients in a bowl and whisk to combine. Put to one side.

3. Finely chop the garlic and slice the spring onions. Cut the pepper into chunks.

4. Heat a wok or large frying pan and add the oil. Add the garlic and spring onions and fry until softened.

5. Add the pepper and pineapple to the pan along with a splash of the pineapple juice.

6. Stir fry for a couple of minutes, then add your sauce, stir continuously for a minute or so.

7. The sauce should be thick and sticky but if it gets a little too thick add a splash of water.

8. When the Chunkies are cooked, cut them into bite sized chunks and stir through the sauce.

9. Serve with basmati rice.