Curried Tofu Crumble in Pita Bread |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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From This Can't be Tofu! by Deborah Madison. Serve with a dallop of chutney and thick plain yogurt for a delicious sandwich! Ingredients:
1 (12 -15 ounce) carton firm tofu |
1/2 teaspoon turmeric |
1/2 lime, juice of |
salt |
2 tablespoons vegetable oil |
1 tablespoon chopped gingerroot |
1 jalapeno chile or 1 serano chile, seeded and minced |
1 tablespoon chopped garlic |
1 1/2 teaspoons cumin seeds, crushed |
2 onions, finely diced |
1/4 teaspoon cayenne pepper |
2 roma tomatoes, seeded and sliced |
3 tablespoons fresh cilantro, chopped |
1/2 teaspoon masala |
Directions:
1. Crumble tofu onto a cloth towel, then gather the ends and twist firmly to get rid of any excess moisture. The tofu needs to be fairly dry. Turn crumbled tofu into a bowl and toss with half of the turmeric, the lime juice, and a few pinches of salt (to taste). Set aside.
2. Heat oil in saute pan and add ginger, chile, and garlic. Saute over medium-high heat for 2 minutes or less, if the garlic begins to color. Add cumin, onions, remaining turmeric, and cayenne and cook, stirring occasionally, until the onions are soft (about 5 min.).
3. Add tomatoes and raise the heat, stirring and cooking until the juices have just disappeared, then lower heat and add tofu. Season dish with 1/2 tsp salt and more to taste, and cook until tofu is heated through, 3-5 minutes. Stir in cilantro, sprinkle with the masala, and turn into serving dish or pitas. Serve hot or at room temperature.
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