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.
Cooking the papadums in the microwave according to packet instructions will be the quickest method and uses less oil.
Garlic 1/2 clove
vegan mayonnaise 1 tbsp
Sultanas 1 box (40g)
Snow peas 1/2 bag (100g)
Baby wombok cabbage 1/2
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