Coconut-curry-tofu pita pocketsPhoto, Roberto Caruso.
, or soy sauce
- 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)
- 18 g,
- 32 g,
- 16 g,
- 3 g,
- 797 mg.
For more sandwich inspiration, check out our 15 favourite sandwich recipes.
To make this a vegetarian sandwich, use soy sauce instead of fish sauce.