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Dish photo for Tandoori Tofu Naan Wraps With Cooling Mint Yoghurt, Pickled Red Cabbage & Fresh Spinach
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Tandoori Tofu Naan Wraps With Cooling Mint Yoghurt, Pickled Red Cabbage & Fresh Spinach

Total time25 min
Active time10 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (3 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

  1. 1Marinate tofu5m
  2. 2Roast tofu15m
  3. 3Assemble wraps5m
25m total • 3/6 critical
0 min
5 min
10 min
15 min
20 min
25 min

⚡Critical stepMarinate tofu

Prep • 5 min • Start 0m

Prep

⚡Critical stepRoast tofu

Cooking • 15 min • Start 5m

Cooking

Pickle red cabbage

Prep • 10 min • Start 0m • 10m slack

Prep

Make minted yoghurt

Prep • 5 min • Start 0m • 15m slack

Prep

Bake naan

Cooking • 5 min • Start 0m • 15m slack

Cooking

⚡Critical stepAssemble wraps

Finishing • 5 min • Start 20m

Finishing

Nutrition Information

Calories513 kcal
Protein22.8g
Fat24.3g
Carbs56.2g
Fibre7.2g
Salt1.4g

Step-by-Step Instructions

  1. Marinate tofu

    5 min

    Tender tofu bites are tossed in a tandoori marinade made with garlic, ginger, lemon and spices

    Equipment: bowl

  2. Roast tofu

    15 min

    roasted until charred

    Equipment: oven, baking tray

  3. Pickle red cabbage

    10 min

    tangy pickled red cabbage

    Equipment: bowl

  4. Make minted yoghurt

    5 min

    cool minted yoghurt

    Equipment: bowl

  5. Bake naan

    5 min

    freshly baked, pillowy soft garlic and herb naan

    Equipment: oven

  6. Assemble wraps

    5 min

    smothered in a cool minted yoghurt, tangy pickled red cabbage and fresh spinach. All wrapped in a freshly baked, pillowy soft garlic and herb naan.