12/09/2026
Consider this your sign to take lunch a little more seriously. 👀
Crisp focaccia, smoky Junglee Tandoori tofu, fresh crunchy layers and the kind of bold Indian flavour that turns a quick sandwich into something you’d happily order twice.
Ingredients (Serves 2)✨
300g firm tofu, halved horizontally
100g Atrangi Junglee tandoori marinade
¼ white cabbage, finely sliced on a mandoline
½ lime, juice only
2 tbsp extra virgin olive oil
10g coriander, leaves picked
1 green chilli, finely sliced
sea salt and freshly ground black pepper
focaccia, sliced and toasted
Method✨: 1. Mix the tofu with 90g of the tandoori marinade, ensuring it is well covered. Leave to marinate for 10 minutes.
2. Meanwhile, scrunch the cabbage with the lime juice, 1 tablespoon of the oil and salt and pepper. Leave to soften.
3. Heat the remaining oil in a griddle pan on a high heat. Add the tofu slices and cook for 4 minutes on each side until crispy and smoky.
4. Mix the coriander and chilli through the cabbage.
5. Spread two halves of the focaccia with the remaining marinade and pile on the cabbage slaw and tofu.
Powered by Atrangi’s Junglee Tandoori Marinade - because exceptional flavour doesn’t need an exceptional amount of effort. ✨
A little wild, a lot delicious, very Atrangi. 🌶️
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