Coconut-curry-tofu pita pockets

19

PREP TIME

30 min

TOTAL TIME

40 min

Makes

4 Servings

Coconut-curry-tofu pita pockets

Coconut-curry-tofu pita pockets
Photo, Roberto Caruso.

The humble sandwich goes haute. Build a better sandwich with a few fresh ingredients and some creative upgrades.


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
  • 18 g,
  • Carbohydrates
  • 32 g,
  • Fat
  • 16 g,
  • Fibre
  • 3 g,
  • Sodium
  • 797 mg.

For more sandwich inspiration, check out our 15 favourite sandwich recipes.

Substitution Tip:

To make this a vegetarian sandwich, use soy sauce instead of fish sauce.