Tandoori Tofu Wraps
Homemade yoghurt flatbreads filled with charred tandoori tofu skewers and a cooling mint raita.
Source
Recipe Info
Servings: 4
Prep: 20m
Cook: 20m
Total: 40m
Ingredients
- 60ml plain soy yoghurt
- 80g self-raising flour
- 1 tsp garlic powder
- 60ml plain soy yoghurt, for the tofu marinade
- 3 tbsp shop-bought tandoori paste
- 450g extra-firm tofu, broken into chunks
- 1 red pepper, chopped
- 1 red onion, chopped
- 60ml plain soy yoghurt, for the raita
- 1/2 cucumber, finely diced
- 2 tbsp fresh mint, chopped
- Juice of 1/2 lemon
- 1 tsp garlic powder, extra
- 1/4 tsp salt
- Pickled onions, to serve
Instructions
- For the naan wraps: combine the yoghurt, self-raising flour and garlic powder, and mix with a spoon then your hands until it forms a firm dough. Divide into 6 small balls, roll out thin on a floured surface, and fry for 3 minutes on each side in a hot pan with the lid on.
- For the tofu: combine the yoghurt and tandoori paste, then stir in the tofu chunks to coat. Thread onto skewers with the chopped pepper and red onion, then fry, grill or bake until charred.
- For the raita: combine the yoghurt, cucumber, mint, lemon juice, garlic powder and salt.
- Serve the skewers on the naan wraps with the raita and pickled onions.