Coconut-Curry-Tofu Pita Pockets
22
- Prep Time30 min
- Total Time40 min
- Makes4 Servings
(Photo: Roberto Caruso)
Curry-infused tofu brings the protein while fresh carrots and cilantro bring the crunch in this easy-yet-flavour packed recipe.
Ingredients
1/2 cup coconut milk
3 tbsp lime juice
1 tsp lime zest
1/2 tsp honey
2 carrots, grated
350-g pkg firm tofu
1 egg white
1/2 cup packed cilantro
1/4 cup quick oats
3 tbsp green curry paste
1 tsp fish sauce, or soy sauce
2 tsp canola oil
2 pitas, halved
cilantro
Instructions
Whisk coconut milk with lime juice, lime zest and honey in a medium bowl. Stir in carrots. Set aside.
Whirl tofu in a food processor until finely chopped. Add egg white, cilantro, oats, curry paste and fish sauce. Whirl until combined, scraping down sides as needed. Form into 2-in.-wide patties (about 2 packed tbsp per patty).
Heat a large non-stick frying pan over medium-high. Add 1 tsp oil, then half of patties. Cook until golden-brown, 2 to 3 min per side. Transfer to a plate. Repeat with remaining oil and patties.
Stuff pitas with tofu patties and carrot mixture. Garnish with cilantro.
Nutrition (per serving)
Calories 329, Protein 18g, Carbohydrates 32g, Fat 16g, Fibre 3g, Sodium 797mg.
Substitution Tip:
To make this a vegetarian sandwich, use soy sauce instead of fish sauce.
