Spicy Masala Rubbed Tofu Pitas With Mint Cumin Coconut Yoghurt Sauce

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..

Step 1: The Ingredients!

Tofu:

1 tbsp (15 ml) grated ginger

5 cloves of garlic, minced

1 tbsp (15 ml) garam masala

1 tbsp (15 ml) paprika

1 tsp (5 ml) chilis powder

1 tsp (5 ml) ground cumin

1 tsp (5 ml) ground coriander

1 tsp (5 ml) turmeric

¼ tsp (1.25 ml) fennel seeds

1½ tsp (7.5 ml) sugar

1½ tsp (7.5 ml) salt

1 350 gram package of tofu drained, pressed and cut into 8 equal sized slabs

2 tbsp (30 ml) organic canola oil

Salad:

1 tsp (5 ml) tamarind paste

1 tsp (5 ml) chana masala spice

juice of ½ a lime

½ cup (75 grams) red onion, diced

1 cup (150 grams) finely diced cucumber

2 tomatoes, diced

1 bunch Cilantro, chopped

Mint Cumin Yoghurt Sauce:

1 cup (245 grams) plain, unsweetened coconut yoghurt

1½ tsp (7.5 ml) ground cumin

1½ tsp (7.5 ml) finely chopped fresh mint

The Rest:

1 tbsp (30 ml) organic canola oil for cooking the tofu

2-3 pitas cut in half

mango chutney

relish

Step 2: Drain That Tofu!

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.

Step 3: Create the Flavor!

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.

Step 4: Rub It In!

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.

Step 5: Make the Salad!

For the salad: In a small mixing bowl whisk your tamarind paste, chana masala spice (I use MDH brand) and lime juice. Chop your tomatoes, cucumber and red onion. Stir gently to combine. Add your chopped cilantro.

Step 6: Mint Cumin Coconut Yoghurt Sauce!

For the Mint Cumin Coconut Yoghurt Sauce: In a small bowl mix the coconut yoghurt (I use Yoso brand), cumin and finely chopped fresh mint.

Step 7: Cook!

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.

Step 8: Assemble and Get Ready to Be Amazed!

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!!!

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