Tofoo Daal with Kashmiri Tofu for Under £5
- Serves: 4 people
- Prep: 5 mins
- Cooking: 30 mins
Ingredients
For the Quick Pickles
- 1 red onion, thinly sliced (30p)
- 125ml white wine vinegar (35p)
- 1 tbsp sugar*
For the Daal
- 375g red lentils, washed (£1)
- 1 tbsp tumeric (14p)
- 40g garlic butter (66p)
For the Tofoo Topper
- 2 tbsp veg oil*
- 280g Naked Tofoo, cut into cubes (£2.15)
- 2 tsp Kashmiri chilli (16p)
Optional Extras
- Roughly chopped coriander
- Roughly chopped red chilli
Total Cost = £4.76
(all prices based on Tesco 13th Jan 2023)
* Store cupboard ingredient
Get started
- Start with your quick pickles by throwing together all ingredients in a medium bowl and popping to one side.
- Onto the Daal- add 600ml water to a deep pan, add your lentils, bring to a boil, cover and simmer for 25 mins until cooked.
- Meanwhile, make your Tofoo topper by heating your oil in a non-stick pan over a medium heat. Add your Kashmiri chilli, stir through the oil and tip in your Tofoo cubes, tossing about for 10 mins until crispy & golden. Remember to season!
- When your lentils are ready chuck in a little salt and pepper and stir through your garlic butter. Drain your pickled onion.
- Now to assemble! Serve your daal into 4 bowls, top with Kashmiri Tofoo, pickled red onions and sprinkle with coriander and red chilli if using. Time to tuck into a great sharer and perfect Friday night fakeaway!
