Garam Masala tofu with papadum salad

Vegetarian
30 Min
pretty easy
4 People
Rating starstarstarstarstar
An Indian-style salad of thinly sliced Garam Masala coated tofu tossed with fresh vegetables and sultana dressing, topped with crunchy papadums and mint.
1. Add lemon juice, crushed garlic, 1 tbsp mayo, 3 tbsp olive oil, 1 tbsp vinegar, 2 tsp sugar and sultanas into a bowl. Set aside.

2. Trim and slice snow peas. Shred wombok. Ribbon carrots using a vegetable peeler. Halve cucumber lengthways and slice. Roughly chop mint.

3. Cook the papadums according to preferred method on the packet (see notes).

4. Halve and rub tofu with 2 tbsp oil, 2 tsp garam masala, salt and pepper to coat. Heat frypan over medium-high heat. Cook for 3-4 minutes tossing, or until warmed through.

5. Toss tofu with prepared vegetables and dressing.

Divide salad evenly among plates. Crush papadums and scatter over salad to plate.

Notes:
Cooking the papadums in the microwave according to packet instructions will be the quickest method and uses less oil.
Lemon 1/2
Garlic 1/2 clove
vegan mayonnaise 1 tbsp
Sultanas 1 box (40g)
Snow peas 1/2 bag (100g)
Baby wombok cabbage 1/2
Carrots 2
Lebanese cucumber 1
Mint 1/2 bunch
Papadums 1 packet
Tofu puffs 2 packets (2 x 220g)

From your pantry:
oil (for cooking+ olive), salt, pepper, garam masala, sugar (of choice), white wine vinegar