Tofu rolls with curry

• red cabbage↗½

  (about 500 g), shredded

• dairy-free yogurt4 heaped tbsp tbsp
• mint sauce3 tbsp tbsp
• tofu↗3 x 200g packs g

  each cut into 15 cubes

• tandoori curry paste↗2 tbsp tbsp
• oil2 tbsp tbsp
• onion↗2

  sliced

• garlic↗2

  sliced

• chapati↗8
• lime↗2

  cut into quarters

Step-by-step instructions

1. 1

   Mix the red cabbage, dairy‑free yogurt and mint sauce, season and set aside. Coat the tofu in tandoori curry paste and 1 tbsp oil. Heat a pan and fry the tofu in batches for a few minutes on each side until golden. Remove with a slotted spoon and set aside. Add the remaining oil to the pan, add the onion and garlic, and cook 8–10 minutes until soft. Return the tofu to the pan and toss well.

2. 2

   Warm the chapatis according to the package instructions, then place a little cabbage on each, followed by the curry tofu, and squeeze the lime juice over them.