Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Crispy chaat-masala tofu with chickpeas, kachumber salad and a cool mint yoghurt, in the spirit of Indian street food.
Equipment: Large frying pan
Measures and names
Ingredients
- 400 g firm tofu, drained, patted dry and cut into cubes
- 1 tbsp oil
- 2 tsp chaat masala, plus extra to finish
- ½ tsp chilli powder
- ½ x 400g tin chickpeas, drained and rinsed
- ½ cucumber, diced
- 2 tomatoes, diced
- ½ red onion, finely chopped
- 1 tbsp lemon juice
- 100 g Greek yoghurt
- 1 small handful of fresh mint, finely chopped
- 1 small handful of fresh coriander (cilantro), chopped
- Salt
Optional extras
- Pomegranate seeds, to finish
Method
- Heat the oil in a large frying pan over a medium-high heat and fry the tofu for 7–8 minutes, turning, until crisp and golden. Toss with the chaat masala, chilli powder and a pinch of salt.
- Meanwhile, mix the chickpeas, cucumber, tomatoes, red onion, lemon juice and coriander with a pinch of salt.
- Stir the mint into the yoghurt with a splash of water and a pinch of salt.
- Divide the chickpea salad between two bowls, top with the hot tofu and spoon over the mint yoghurt.
- Sprinkle with a little more chaat masala, and a few pomegranate seeds if you like.
Swaps and tips
Chaat masala is a tangy spice mix with dried mango and black salt, sold in Indian grocers and many supermarkets. Pack the parts separately for a lunchbox and add the yoghurt just before eating.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 38 g | 21 g | 8 g | 26 g | 478 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
