Tofu Madras
£10.80Price
The British Indian restaurant-style curry is one of the country's favourites. It is 100% plant-based and very spicy, with rich aromatic spices and lots of chilli.
- Crispy tofu (ready-to-cook)
- Madrad curry sauce (gluten-free)
- Coriander
- Sauce: rapeseed oil, water, star anise, bay leaves, fennel seeds, cinnamon, cloves, garam masala, corriander powder, cumin powder, tumeric, coconut powder, mild madras, paprika, extra hot chilli powder, kashimiri chilli powder, tandoori masala, tomato puree, garam masala, lemon juice, vegan worcester sauce, mango chutney, salt, vegan yogurt, vegan single cream, corriander, red pepper, green pepper, onion, carrot, plum tomato, garlic, green cardamoms, black mustard seeds, cumin seeds, and red lentils.
- Veggies: coriander.
- Crispy tofu: tofu, corn starch, baking soda, and cinnamon powder.
Soy.
- Put the crispy tofu directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes.
- Cook the sauce in a pan with a little oil over medium-high, then simmer (medium-low) until steaming hot.
- Add the cooked crispy tofu (from step 1) and stir to combine. Then place the meal in a serving bowl, sprinkle with coriander, and enjoy!
- Crispy tofu: refrigerated for up to 2 weeks or frozen for up to 1 year;
- Sauce: refrigerated for up to 1 month or frozen for up to 1 year;
- Veggies: refrigerated and consumed in 5 days.
