Trust me. You NEED these in your life! You know when you bite into something and the explosion of spice and contrasting flavours literally blows your mind? Yeah well this is it. A delightfully sweet, tangy, messy, spicy pita filled with oh-my-god-was-that-seriously-tofu?!!
This recipe has three parts but don’t let that put you off. They are relatively simple and include rubbing your tofu in a spice mix, chopping and spicing some veggies for the ‘salad’ and mixing a couple of spices into some yoghurt. Throw it all together and you won’t believe your taste buds. I am willing to bet that this is THE tastiest pita you’ve ever had..
Drain your tofu in a tofu press or by wrapping it in a towel and placing something heavy on top of it for about 20 minutes.
Using a small bowl mix your fresh grated ginger, pressed garlic, garam masala, paprika, chili powder, ground cumin, ground coriander, turmeric, fennel seeds, sugar and salt. Add the oil to get a paste like consistency.
Cut your drained block of tofu in half and then flipping the block on it’s side, cut it into 4 equal slices. You will have 8 equal slices in total. Cover the tofu on both sides in the spice rub using a pastry brush or with your hands (easier). Use all of the spice mix and place it in a covered dish in the fridge to marinate for an hour or two.
For the salad: In a small mixing bowl whisk your tamarind paste, chana masala spice (this is GREAT stuff. I also use it for this Chana Masala/Chickpea Curry), and lime juice. Chop your tomatoes, cucumber and red onion.
Stir gently to combine. Add your chopped cilantro.
For the Mint Cumin Yoghurt Sauce: In a small bowl mix the coconut yoghurt (I use Yoso brand), cumin and finely chopped fresh mint.
Heat a cast iron or other skillet over medium heat. Add 1 tbsp of oil and when hot, cook the tofu for 3-4 minutes per side and flip. Cook the other side for the same amount of time.
To assemble: Cut the pitas in half. Take one pita half and spread mango chutney on the inside of both sides of the bread. Add relish to the bottom. Add two (or one if you prefer) slices of tofu and fill the remainder of the pita with the ‘salad’. Top with Mint Cumin Yoghurt Sauce. Repeat. Delicious!!!
Adapted from Owen, Alec. “Mighty Masala Fish Burger”. Bhangra Burger Bus in London, England.
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- Tofu:
- 1 tbsp grated ginger
- 5 cloves of garlic, minced
- 1 tbsp garam masala
- 1 tbsp paprika
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- ¼ tsp fennel seeds
- 1½ tsp sugar
- 1½ tsp salt
- 1 350 gram package of tofu drained, pressed and cut into 8 equal sized slabs
- 2 tbsp organic canola oil
- Salad:
- 1 tsp tamarind paste
- 1 tsp chana masala spice
- juice of ½ a lime
- ½ cup red onion, diced
- 1 cup finely diced cucumber
- 2 tomatoes, diced
- 1 bunch Cilantro, chopped
- Mint Cumin Yoghurt Sauce:
- 1 cup plain, unsweetened coconut yoghurt
- 1½ tsp ground cumin
- 1½ tsp finely chopped fresh mint
- The Rest:
- 1 tbsp organic canola oil for cooking the tofu
- 2-3 pitas cut in half
- mango chutney
- relish
- Drain your tofu in a tofu press or by wrapping it in a towel and placing something heavy on top of it for about 20 minutes.
- Using a small bowl mix your fresh ginger, pressed garlic, garam masala, paprika, chili powder, ground cumin, ground coriander, turmeric, fennel seeds, sugar and salt. Add the oil to get a paste like consistency.
- Cut your drained block of tofu in half and then flipping the whole block on it's side, cut it into 4 equal slices. You will have 8 equal slices in total.
- Cover the tofu on both sides with the spice rub using a pastry brush or with your hands (easier). Use all of the spice mix and place the rubbed tofu in a covered dish in the fridge to marinate for an hour or two (give or take).
- For the salad: In a small mixing bowl whisk your tamarind paste, chana masala spice and lime juice.
- Chop your tomatoes, cucumber and red onion and add it to the mixing bowl.
- Stir gently to combine.
- Add your chopped cilantro.
- For the Mint Cumin Yoghurt Sauce:
- In small bowl mix the coconut yoghurt, cumin and finely chopped fresh mint.
- Heat a cast iron or other skillet over medium heat.
- Add 1 tbsp of oil and when hot, cook the tofu for 3-4 minutes per side and flip. Cook the other side for the same amount of time.
- To assemble:
- Cut the pitas in half.
- Take one half and spread mango chutney on the inside top and bottom of the bread. Add relish to the bottom.
- Add two (or one if you prefer!) slices of tofu and fill the remainder of the pita with the 'salad'.
- Top with Mint Cumin Yoghurt Sauce.
- Repeat.
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