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

Method

  1. Combine the ingredients for the marinade in a bowl and coat the tofu well. Cover and refrigerate for 10-15 minutes.
  2. Heat the vegetable oil in a pan and fry the onion for 2-3 minutes. Add the spices and continue to cook over a low heat for 5-6 minutes, stirring often. Add a little water if necessary.
  3. Stir in the garlic, ginger, chilli, vegetable stock and tomato passata. Bring to the boil then rapid simmer for 25-30 minutes. Add more liquid if necessary. Stir in the spinach and coriander 1-2 minutes before the end of the cooking time.
  4. Meanwhile, preheat the chargrill over a high setting and cook the tofu and diced peppers for 2-3 minutes on each side then add them to the jalfrezi.
  5. Enjoy with chapatis and basmati rice.