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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.
This recipe is courtesy of Tablée des chefs.
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