Pea, Cauliflower & Tofu Chapattis

This is one of those recipes that is so much more than the sum of its parts… AND all the ‘parts’ are individually delicious. And who doesn’t want delicious parts?

Faff Factor: 3/5 • Flavour: 4.5/5 • Fridge-to-face: 20 mins

Recipe adapted from A Modern Way To Cook recipe by Anna Jones

(Serves 4 +)
* Each part keeps beautifully in the fridge and can be assembled for leftovers as required.

4-6 spring onions (substitute in any onion: red, white, shallot etc)
1 small cauliflower
2 tsp mustard seeds
1 tsp turmeric powder
2 tbsp vegetable oil
1.5 cups frozen peas
2 lemons
1 jalapeño (optional)
1 small bunch cilantro
2/3 cup film tofu (optional)
1 tbsp nutritional yeast
4 chapattis or tortilla shells
a handful of fresh mint leaves

1. Turn your oven on, and pre-heat to 400. Fill the kettle and boil.
2. Finely chop the spring onions, and chop the cauliflower into small florets. Toss in a bowl with the oil, mustard seeds, turmeric and a good pinch of salt. Spread on a baking sheet and put into the hot oven. Set timer for 10 minutes.
3. Put peas into a bowl, and pour over boiling water. Set aside for 5 minutes.
4. Finely chop the jalapeño and add to a small bowl with 1/2 cilantro finely chopped, zest of 1 lemon, juice of 1/2 lemon and a decent pinch of salt & pepper.
5. Drain peas and pulse in food processor with jalapeño, cilantro & lemon mixture. You’re going for ‘mash’, not puree. (Can also use a potato masher.)
6. Check the cauliflower. Remove from oven and turn using heat proof spatula. Return to oven and set timer for another 10 minutes.
7. Heat a little oil in a frying pan. Chop or crumble the tofu into pieces. Mix in a bowl with a little, oil, salt and the nutritional yeast. Cook on a med / high heat until crispy. Pour out onto kitchen paper towel.
8. Remove tofu pan from heat, wipe out pan with paper towel, return to heat. Toast chapattis in pan until warmed through.
9. Remove crispy cauliflower from oven.
10. Assemble chapattis. Top with pea mash, oven roasted cauliflower, crispy tofu, chopped cilantro, mint leaves, and a wedge of lemon to squeeze over the top.

– Original recipe uses paneer instead of tofu. I’d miss the addition of the crispy sprinkles on the top, so I substituted tofu for cheese to veganise.
– A cup of chickpeas roasted along with the cauliflower would work beautifully in this dish. Both for their delicious crunchiness and to make it a little more filling if required. Alternatively, pan fry the chickpeas with a pinch of salt, until browned and slightly crispy and use as substitute for fried tofu.
– A 1/2 avocado mashed up with the peas is delicious. Makes them creamy and a little extra magical.
– Finish off with a sprinkle of smashed crunchy masala peas

Faff notes:
– A bit of a multitasker this one, but a great weeknight dinner that reaches places some others don’t…
– Love that one of my new favourites largely comes from a bag of frozen peas.
– A few bowls and dishes to deal with post meal. Nothing the dishwasher can’t handle in one load.
– I’m not usually the sort of cook who preps ingredients ahead of time, but hot off the heels of my first ‘fresh prep’ experience, I pre-chopped everything for this recipe. Made it very simple, but not sure it was necessary.

Flavour Notes:
– Top marks. Personally I think with a couple of additions (or without) this dish is totally dinner party worthy. Suggestions: toasted pumpkin seeds, sliced avocado, perhaps even a poached egg…
– Made great work lunch leftovers. Cauliflower in microwave, chapatti in toaster, and loaded the rest on cold. Really good. Lots of ‘oooohs’ and ‘aaaaaahs’ in the staffroom.
– The wee one LOVED this.


3 replies to “Pea, Cauliflower & Tofu Chapattis

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