Tofu masala sandwiches on naan bread

_ INGREDIENTS

1 package (300 g) Indian Masala tofu, sliced in 8

15 mL (1 tbsp.) olive oil

½ lemon, zest only

125 mL (½ cup) plain Greek 2% M.F. yogurt

2.5 mL (½ tsp.) honey

2.5 mL (½ tsp.) curry powder

4 naan breads

To taste, salt and pepper

½ English cucumber, thinly sliced

250 mL (1 cup) coriander leaves

1 Ataulfo mango, peeled and sliced

4 radishes, thinly sliced


_ DIRECTIONS

Preheat oven to 200°C (400°F).

Heat oil in a skillet, and fry tofu slices for a few minutes on each side.

Reserve.

Mix yogurt, lemon zest, curry powder, and honey in a bowl. Season

and reserve.

Heat naan breads briefly on both sides in oven.

Spread yogurt mixture on bread and stuff with cucumbers, radishes,

mango, 2 tofu slices per sandwich, and a few coriander leaves.

Fold breads and serve.