Curry Tofu Wraps & Bombay Potatoes

• While potatoes are baking, fiinely chop cucumber.
• Cut plain tofu (see ingredients) into 2cm chunks.
• In a large bowl combine tofu and bengal curry paste. 

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a plate and cover to keep warm.

• In a medium bowl, combine cucumber, and Greek-style yoghurt. Season with salt and pepper.

• Microwave large wraps on a microwave-safe plate in 10 second bursts until warmed through.
• Spread large wraps with mango chutney then fill with curry tofu. 
• Fold bottom of the wrap over filling, then fold in the sides.
• Drizzle (or brush) each wrap with olive oil. Heat burrito in a sandwich press, until golden brown, 2-3 minutes.

TIP: Warming the wraps through helps them roll easily without tearing!