Naan Pizza with Chana Masala & Tandoori Tofu

I love anything for an easy life, and using shop-bought naans in a recipe like this really helps me to achieve it! You can, of course, make your own if you like – I don't have my own recipe, but there are plenty online. If you are buying shop-bought, check the ingredients list carefully, as many contain cow's milk or yoghurt.

The tomato base for these pizzas is inspired by chana masala curry. I usually make way more than I need for this recipe so I can use it for another meal in the week, or freeze it for later on – and I really recommend you do the same.

After generously topping my naans with chana masala sauce, I add turmeric-roasted cauliflower, tandoori tofu, a few blanched peas, some chutney, coriander leaves, fresh chilli, kale, a squeeze of lime, and that all-important raita.

Unlike traditional pizzas, cheese is not needed, because the tofu adds a delicious, paneer-like taste and texture.

It's such a fun way to serve what is effectively a curry, and it tastes unbelievable yummy, especially when served with a nice peppery salad like watercress on the side. When I made these for the family for the first time, they were a roaring success, and I hope yours will love them too!

SERVES:
8

Ingredients
Instructions

Ingredients

For the chana masala

1 onion, diced

2 tbsp light oil, such as groundnut

3 fat cloves garlic, crushed

1 thumb-sized knob of ginger, grated

½-1 tsp chilli flakes

½ tsp turmeric

1 tsp ground cumin

1 tbsp garam masala

1 tsp ground coriander

1 tsp fenugreek seeds

1 tsp black mustard seeds

2 x 400g tins chopped tomatoes

2 tsp ketchup

1 litre vegetable stock

2 x 600g jars chickpeas, or tinned equivalent, drained and rinsed

For the cauliflower

1 head of cauliflower, broken into florets

½ tsp ground turmeric

2 tbsp light oil, such as groundnut

Salt and pepper, to taste

For the tandoori tofu

500g extra-firm tofu, cut into ½-inch cubes

80g tandoori paste

100g coconut or plant-based yogurt

For the raita

250-300g coconut yogurt

1 small clove garlic, finely grated

Juice of ½ lemon

½ tsp ground cumin

1 tsp light oil, such as groundnut

½ cucumber

To serve

6-8 naans

1 cup fresh or frozen peas, blanched

2 cups chopped black cabbage or kale

1 tbsp light oil, such as groundnut

1 bunch fresh coriander, leaves picked

1-2 large red or green chillies, sliced

Small bunch spring onions, sliced

Black onion or black sesame seeds

1 jar mango chutney

2 limes, cut into wedges

Lime pickle

Watercress salad

Instructions

Add the diced onion and oil to a large pan and cook over a medium heat until translucent and lightly golden. Add the garlic and ginger, and cook for a further minute.
Add the chilli flakes, turmeric, cumin, garam masala, ground coriander, fenugreek seeds and mustard seeds. Stir to combine, and cook for a further minute.
Add in the chopped tomatoes, ketchup, vegetable stock and chickpeas. Stir to combine, bring to the boil, then reduce the heat to medium low.
Simmer for around 30 mins, then season with salt, pepper and chilli flakes to taste.
Meanwhile, preheat the oven to 180°C/fan 160°C/Gas 4, and line 2 baking trays with greaseproof paper.
Add the ingredients for the cauliflower to a bowl, and stir until the cauliflower is evenly coated.
Add all the ingredients for the tandoori tofu to a bowl, and stir to combine.
Scatter the tofu and cauliflower over your baking trays, and roast for around 20 mins, turning halfway, until lightly charred in places.
While that cooks, make your raita. Add the yogurt, garlic, lemon juice, cumin and oil to a bowl, and stir to combine.
Grate the cucumber into a separate bowl and, using a kitchen towel, muslin or nut bag, squeeze out the excess liquid.
Add the grated cucumber to the yogurt mix and stir to combine. Season to taste, and set aside. At this point, you can get on with jobs like blanching your peas and slicing your chillis.
When it's ready, remove the cauliflower and tofu from the oven, pour it into a bowl, and place your naans on the lined baking trays.
Spread each naan with a good amount of chana masala, and divide the turmeric cauliflower and tandoori tofu between them. Add a sprinkling of blanched peas, and the chopped cabbage or kale.
Drizzle with a little light oil, and place the naans in the oven for about 5-7 mins to heat through, and allow the top to crisp up little.
When they're ready, place on a large serving board or divide between individual plates, and slice into halves or thirds, depending on the size of your naans.
Scatter with the fresh coriander leaves, sliced chillis and spring onions, and the onion or sesame seeds, and add a few dollops of mango chutney.
Serve with a wedge of lime on the side, and the raita, mango chutney, lime pickle and watercress salad placed in the middle of table for people to help themselves.