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This dish can be eaten in so many ways, as a curry with some naan, in a pitta sandwich with some salsa, in a wrap with some chutney, ontop of a salad with a yoghurt dressing. ooohhh the options are endless!

🍽 S E R V I N G S

4-6 people

T I M E prep time: 10 mins

cook time: 25 mins

total time: 35 mins

🥗 I N G R E D I E N T S



1 roasted bell pepper

2 cups crushed tomatoes

Vaghar (sautéed spices)

2 tbsp grapeseed oil

1 tsp cumin

1 tsp crushed green chilli (optional)

1 tbsp crushed ginger

Flava flave

2 cups shredded cabbage

5 cups grated extra firm organic tofu

2 tbsp channa masala

1 1/2 tsp smoked paprika

1 tsp coriander powder

1 1/2 tsp kasoori methi (dried fenugreek leaves)

1/2 tsp turmeric

1 1/2 tsp pink salt

1/4 tsp asafoetida

1/2 tbsp garam masala

1/2 tbsp amchoor or a squeeze of lemon

1/2 cup vegan unsweetened yogurt

🌿 T H E M A G I C

  1. Prepare your roasted pepper

  2. Heat oil in a large pan, once hot add in the cumin seeds and let them pop and sizzle

  3. Add in the chili and ginger and saute for a couple of seconds on medium heat

  4. Add shredded cabbage and saute till its softened

  5. Add shredded tofu and all the remaining ingredients except the yogurt and mixy mixy

  6. Cook for about 10 minutes on medium let the flavors absorb into the tofu

  7. While its cooking blend the roasted pepper and tomato till smooth

  8. Add into tofu, mix and cook for another 5 to 10 minutes on medium heat

  9. Lastly, add in the yogurt and mixy mix

BONUS: Eat with naan OR make into a pitta sandwich

Say a little prayer, sprinkle a whole lot of love and serve with a smile

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