TODAY’S RECIPE: Curried tofu wraps

ENJOY a meat-free Monday. SERVES four.

Ingredients

1⁄2 red cabbage (about 500g), shredded 4 heaped tbsp dairy-free yoghurt 3 tbsp mint sauce 3 x 200g packs tofu, each cut into 15 cubes 2 tbsp oil 2 tbsp tandoori curry paste 2 onions, sliced 2 large garlic cloves, sliced 8 chapatis 2 limes, cut into quarters

Method

1 Mix cabbage, yoghurt and mint sauce, season and set aside. Toss the tofu with the tandoori paste and 1 tbsp of the oil. Heat a frying pan and cook the tofu, in batches, for a few minutes each side until golden. Remove from the pan with a slotted spoon and set aside. Add the remaining oil to the pan, stir in the onions and garlic, and cook for eight to ten minutes until softened. Return the tofu to the pan and season well.

2 Warm the chapatis following pack instructions, then top each one with some cabbage, followed by the curried tofu and a good squeeze of lime.