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Crispy crunchy paratha wrapped around your seasoned tofu and a zingy little cream sauce that you’ll want to dollop on everything — and all in under 15 minutes! This one’s almost too good to be true.

You will need

Serves 3

  • 1 packet vegan paratha (6 pieces)

For the tofu:

  • 1 block semi-firm tofu
  • 2 teaspoons garam masala
  • 2 tablespoons vegetable oil for frying

For the yoghurt sauce:

  • 150 grams of coconut yogurt
  • 2 tablespoons lime pickle

To serve:

  • 2 Lebanese cucumbers, sliced thinly lengthways
  • 1 lime

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5 mins to prep

10 mins to cook

  1. Step 1

    In a sandwich press, place 2 paratha, slightly overlapping, and cook for 3 minutes until golden brown.

  2. Step 2

    With the tofu, slice into long strips or dice into big chunks. Fry in a pan with the oil for a few minutes until golden. Once golden, sprinkle garam masala over the tofu and toss to combine, then turn off the heat. (We don’t want the hot oil to burn the spices.)

  3. Step 3

    In the meantime, place the yoghurt and lime pickle into a small bowl (if you find big lime chunks, slice them up into smaller pieces) and mix to combine.

  4. Step 4

    Take the paratha out from the sandwich press (should be melded together into a big paratha!) and spread with a generous portion of the lime pickle yoghurt sauce, running down the centre of the paratha. Then add some cucumber slices and place on a few pieces of tofu. Squeeze over some lime juice, then fold it up like a taco to enjoy!

Recipe: Simon Toohey

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