Tofu curry with chapati flatbread & red cabbage salad

For 4 servings:

Marinated tofu:

• 500 g tofu
• juice of 1/2 a lemon
• salt
• 1 garlic clove
• 1 cm ginger (grated)
• 1/2 chili pepper
• 2 tbsp Greek yogurt (or a plant-based alternative)
• 1/2 tsp chili powder
• 2 tsp cumin
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1 tsp garam masala

Curry sauce:

• 1 can tomatoes
• 200 grams grape/cherry tomatoes
• 1 handful of cashews
• 1 red onion
• 2 garlic cloves
• 2 tbsp of a neutral vegetable oil
• 1 cm ginger
• 1/2 red chili pepper
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp coriander powder
• 100 ml (plant-based) cream
• 2 tsp garam masala
• Salt to taste

The chapati flatbread:

• 400 g (wholemeal) flour
• 250 ml water
• 2 tbsp of a neutral vegetable oil

Yogurt-mint dip:

• 250 ml Greek yogurt (or a plant-based alternative)
• juice of 1/2 a lemon
• 1 handful of mint
• Pinch of salt

Red cabbage salad:

• 300 g (precut) red cabbage
• 1 tsp salt
• 1 tbsp sugar
• 2 tbsp vinegar
• 1/2 tsp cumin powder
• 1 green apple
• 1 handful of mint

Start by marinating the tofu. Make the tofu as dry as possible. Dice the tofu and chop the garlic. Grate the ginger and mince the chili pepper. Mix the rest of the ingredients and let it marinate (preferably for 1 hour, or until you are not willing to wait any longer 😉).

Continue making the flatbread chapati. Mix all the ingredients into a smooth dough. Divide the dough into ±8 balls, and let them rest under a tea towel. (Again, preferable for 1 hour, I couldn't wait that long though).

Meanwhile, put the red cabbage in a bowl and mix in the salt, sugar, cumin, and vinegar. Leave it aside for a bit, so that the cabbage softens.

Heat up the oil in the pan. Chop the onion and garlic and sauté lightly. Add the spices to the onion and garlic. Now make a choice for your tofu: sauté the tofu, or add your tofu later to the sauce you're going to make in a minute.

Put all the tomatoes with the cashews in a blender and whirl until smooth. Add this mixture to the pan with the onion and spices. Add the cream and the tofu, if you haven't added the pieces yet. Let the curry softly boil for at least 15 min to reduce the sauce until it's thicker. Season to taste with salt.

While you are waiting for the curry to thicken, cut the apple into thin strips, and chop the mint. Mix the apple and half of the mint into the red cabbage salad. Add the other half of the mint to the yogurt, and season with some salt and lemon juice.

Roll out the chapati dough until they're flat. Fry these on both sides in a frying pan with some oil or butter.

Serve the curry with freshly baked chapati, red cabbage salad, and minty yogurt sauce. Enjoy!