Spiced tofu bhurji with tomatoes and wholewheat roti

Ingredients

For 1 serving

• Tofu180 g
• Tomatoes120 g
• Onion50 g
• Green bell peppers60 g
• Turmeric1 teaspoon
• Cumin1 teaspoon
• Cayenne pepper1 pinch
• Whole wheat flour45 g
• Sunflower oil2 teaspoons
• Saltto taste
• Cilantroto taste

Contains: gluten, soy,

In season: June – September

Method

1. Knead the wholemeal flour with a pinch of salt and enough warm water, added little by little, to make a soft, smooth dough that doesn't stick to your fingers; cover and leave to rest.
2. Chop the onion, deseed the green peppers and dice them, and chop the tomatoes. Drain the tofu and pat it dry with kitchen paper.
3. Heat the sunflower oil in a frying pan over medium heat, toast the cumin for 30 seconds, then add the onion and peppers and fry for 4 minutes, until soft.
4. Add the tomatoes, turmeric and chilli powder and cook for 3 minutes, until the tomatoes break down. Crumble the tofu by hand straight into the pan, season with salt and cook for 5 minutes, stirring, until hot and evenly yellow.
5. Meanwhile roll the dough into a thin disc and cook it in a hot dry pan for 1 minute per side, until it puffs up and shows golden spots.
6. Serve the bhurji with torn fresh coriander and the warm roti.