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

FREE

30 minutes

Serves 4

Ingredients

  • 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

Method

  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