Korma Tofu Cakes with Mango Salad and Raita

Steps

1. a small pot of salted water to the boil.
2. Cook quinoa in pot of boiling water for about 15 minutes until tender with a slight bite. Add beans for the last 2 minutes. Drain, rinse under cold water then drain well. Allow to cool slightly. In a medium bowl whisk curry paste, sweet chilli sauce, soy sauce, curry powder and egg.
3. Tip tofu into a sieve then use clean hands to squeeze out moisture, breaking tofu up as you squeeze (discard tofu liquid). Add drained tofu to the bowl with curry paste, along with all remaining korma tofu cake ingredients and mix well using a fork. Set aside for 5 minutes to firm up slightly.
4. While mixture is firming, prepare the mango salad. Slice cucumber in half lengthways, use a teaspoon to scrape out seeds then slice 0.5cm. Drain and rinse mango then dice 2cm. Add both to a large bowl, along with remaining veggies and cooked quinoa and beans. Toss to combine.
5. Using a ¼ cup measure, scoop out tofu mix and shape into patties. Heat a drizzle of oil in a large fry-pan on low-medium heat. Cook patties for 2-3 minutes each side, until golden and just cooked through.
6. Grate remaining cucumber into a clean tea towel and squeeze out excess moisture. Add to a small bowl, along with yoghurt and salt and mix to combine.
7. Divide mango salad between plates. Top with two korma tofu cakes and sprinkle with remaining coriander. Serve raita on the side.