Ingredients
1/2 pack Cauldron Organic Tofu, drained and pressed for 20 minutes, cut into 1/2cmx3cmx3cm pieces
1 yellow pepper, cut into large dice
1 orange pepper, cut into large dice
For the Tofu Marinade:
1 tbsp lemon juice
¼ tsp sugar
1/2 tsp garam masala
1 tsp smoked paprika
1/4 tsp celery salt
For the Saag Jalfrezi:
2 tbsp vegetable oil
1 large onion, grated
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
2 tsp garam masala
2 cloves garlic, crushed
3 cm piece root ginger, grated
1 green chilli, finely diced
500ml vegetable stock
200ml tomato passata
2 handfuls of spinach, washed and drained
1 bunch fresh coriander, finely chopped
