Ingredients: 

• 10 tofu pok (tofu puffs / fried tofu),

• 1 small onion, finely chopped

• 1 green chili, finely chopped

• 1 cup of cauliflower florets

• 1/2 cup Toscano kale 

• 1 tsp chili powder

• 1 tsp turmeric powder

• 2-3 tbsp of water

• 1 cup grated mozzarella

• Salt and pepper

• Coconut oil

Method: 

1. Using a knife, cut the tofu pok into half and remove the tofu filling to form a cavity. Save the tofu filling for later. Set the tofu pok aside.

2. For the filling: using a food processor, finely chop the cauliflower florets and kale. Then, heat some coconut oil in a pan.

3. Start by sautéing the onions and green chili till soft. Next, add the cauliflower and kale mixture. Don’t forget the extra tofu filling too.

4. Add the chili and turmeric powder, continue cooking till the cauliflower is soft and slightly mushy. Add a tablespoon or two of water, if needed. Season to taste. Let the mixture cool before filling the tofu pok.

5. Add a teaspoon of filling into the cavity.

6. Arrange the stuffed tofu on the air-fryer basket. Top with grated cheese.

7. Cook at 200C for 5-7 minutes or till cheese is melted and golden brown.

8. Serve with your favourite Sambal and garnish with chopped coriander, green chili and crispy fried shallots.

Enjoys! 🌱