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


  1. Drain the tofu for 20 minutes by placing it in-between two chopping boards lined with a clean tea towel or kitchen roll. Put something heavy on top, e.g. food cans, to apply pressure. Once the tofu has been pressed, chop into 24 pieces.
  2. Place the tofu, red pepper and onion in a large mixing bowl. Add the cumin, turmeric, paprika, garam masala, lemon juice and yoghurt. Mix well and set aside to marinate for at least 2 hours.
  3. For the sauce, place a saucepan onto a low heat and add the oil. Fry the onion in the pan for 8-10 minutes, until soft. Add the garlic, ginger, fenugreek, turmeric, coriander, paprika, garam masala, ground cardamom and cinnamon stick.
  4. Cook for a further 5 minutes. Add the passata, tomato puree and coconut milk. Bring to a simmer and then reduce back to a low heat.
  5. Cook for 25 minutes, until the sauce has reduced. Add the tofu and cook for a further 5 minutes.
  6. To assemble the tacos, heat the chapattis in a dry frying pan for 30 seconds on each side. Spread with vegan yoghurt and scatter with the iceberg lettuce and cucumber.
  7. Divide the curry between the chapattis and garnish with flaked almonds and coriander to serve.