Ingredients
For the infused oil
- 4 garlic cloves, thinly sliced
- 1 red chilli, thinly sliced
- ½ tsp black mustard seeds
- ¼ tsp turmeric
- 4g or a handful of curry leaves
- 75ml neutral oil (such as vegetable or coconut oil)
For the bites
- 1 pack all plants Spinach and Chickpea Bites
For the whipped tofu
- 300g medium firm tofu
- flakey sea salt
- 1 lemon, juiced
For the cucumber salad
- 3 baby cucumbers
- ½ red onion
- 1 lemon, juiced
- flakey sea salt
Method
- n a small frying pan, add 75ml vegetable oil. Before it gets hot, add the 3/4 of the garlic, mustard seeds, sliced chilli and turmeric to the vegetable oil. Simmer until the garlic begins to turn lightly golden. Carefully add the curry leaves (they will pop a little when they hit the oil so be careful). Once crispy, remove from the heat and set to one side.
- Smash the cucumbers with a rolling pin (or something similar), rough cut into bite sized chunks then finely slice the onion. Add to a bowl, sprinkle over a big pinch of salt. After 5 minutes, drain the liquid then add the sliced onion along with 1/2 the lemon juice. Leave to one side to marinade.
- Blend the tofu, remaining lemon and garlic in a blender with a splash of water until completely smooth.
- Pan fry the Bites in a little olive oil for 6 minutes shaking the pan until the outside is crispy and golden.
- Spoon plenty of the creamy whipped tofu sauce onto a plate, top with the crispy Spinach and Chickpea Bites then spoon over a generous amount of the curry leaf oil.
- Serve with a side of the smashed cucumber salad and some naan or pittas on the side if you’d like.
