Ingredients
For the tofu:
1 pack Cauldron Organic Tofu
1 red pepper, chopped
½ red onion, chopped
½ tbsp ground cumin
½ tbsp turmeric
½ tbsp paprika
1 tsp garam masala
1 tbsp lemon juice
50 g coconut yoghurt
For the sauce:
1 tbsp oil
1 onion, finely sliced
2 inches of ginger, finely chopped
2 cloves of garlic, crushed
1 tsp ground fenugreek
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground paprika
1 tsp garam masala
1 tsp ground cardamom
1 cinnamon stick
300g passata
1 tbsp tomato puree
200ml coconut milk
For the chapatti tacos:
8 small chapattis
50 g coconut yoghurt
40 g iceberg lettuce, shredded
40 g cucumber, chopped
2 tbsp toasted flaked almonds
2 tbsp fresh coriander, finely chopped