This vegetarian sensation features crispy chunks of tofu and crunchy veg smothered in a spicy tomato sauce


30 minutes

Serves 4


  • 350g pot Slimming World Rogan Josh Sauce
  • 300g firm plain tofu, cut into bite-size chunks
  • Low-calorie cooking spray
  • ½ tsp garam masala
  • 6 echalion shallots, halved lengthways (or use 2 medium onions)
  • 2 peppers (orange and red), deseeded and cut into chunks
  • Bunch of spring onions, halved on the diagonal
  • 200g sugar snap peas
  • 200g can chopped tomatoes
  • Small pack fresh coriander, roughly chopped, plus sprigs to serve


  1. Cook the rogan josh sauce according to the pack instructions.
  2. At the same time, put the tofu in a bowl and spray with low-calorie cooking spray, season lightly and sprinkle over the garam masala. Toss to coat the tofu.
  3. Spray a large non-stick frying pan with low-calorie cooking spray and put it over a medium-high heat (choose a pan you can put some kind of lid on, as you’ll need to cover it later). Cook the tofu for 5 minutes or until it’s lightly browned all over, turning constantly. Tip the tofu onto a plate and set aside.
  4. Spray the pan again, add the shallots and peppers and cook over a medium heat for 6-7 minutes or until softened and lightly charred in places. Add the spring onions and sugar snap peas and cook for 3-4 minutes or until lightly charred, tossing gently. Add 3 tbsp water to the pan, cover and cook for 3 minutes more.
  5. Add the rogan josh sauce, the tomatoes and chopped coriander, mix it all together and cook over a high heat for 3-4 minutes or until piping hot, stirring occasionally. Return the tofu to the pan and cook for 1 minute more. Scatter over the coriander sprigs and serve with plain boiled rice and extra Speed vegetables.

Credits: slimmingworld official