Indian-Spiced Tofu Stuffed Pitas

🥘 Ingredients

• cornstarch 3 tbsp
• nutritional yeast 1 tbsp
• garam masala 1 tsp
• ground cumin 1 tsp
• ground turmeric ¼ tsp
• cayenne pepper ¼ tsp
• kosher salt 1 tsp
• Freshly
• Tofu Cubes 1
• extra virgin olive oil or neutral-flavored oil 3 tbsp
• Kosher
• shredded carrots 1.5-2 cup
• jalapeño or serrano pepper 1
• medium lime 1
• Pure maple syrup
• coconut oil or neutral-flavored oil 1 tbsp
• mustard seeds 1 tsp
• cumin seeds 1 tsp
• A pinch of cayenne pepper
• vegan-friendly pita or large wraps 4
• thinly sliced red onion from 1 handful

Indian Tofu Spices

1. 1

   Prepare: cornstarch , nutritional yeast , garam masala , ground cumin , ground turmeric , cayenne pepper , kosher salt , Freshly cracked black pepper to taste.
2. 2

   Add all the ingredients to a small ziploc bag, seal, and shake to combine. Or, add all the ingredients to a small bowl, stir well, and transfer to a container.
3. 3

   Label and store on the counter or in your pantry for up to 6 months.
4. 4

   Gather: Tofu Cubes , Indian Tofu Spices ( timer tbsp) (from meal prep), extra virgin olive oil or neutral-flavored oil , Kosher salt. For the carrot slaw: shredded carrots , jalapeño or serrano pepper , medium lime , Pure maple syrup . For the tadka: coconut oil or neutral-flavored oil , mustard seeds , cumin seeds , A pinch of cayenne pepper , vegan-friendly pita or large wraps , thinly sliced red onion from .
5. 5

   Pat dry any moisture on the Tofu Cubes. Add to a bowl and sprinkle with the Indian Tofu Spices. Use a silicone spatula to gently toss until tofu is well-coated.
6. 6

   Heat a 12-inch (30 cm) nonstick frying pan over medium-high heat with the olive oil. Line a cutting board or plate with a few layers of paper towels. Once shimmering, add the tofu and spread out in an even layer. Fry until golden brown on the bottom, about 5 minutes. If the tofu browns too quickly, lower the heat to medium. Use a wide spatula to flip the tofu. Many pieces will stick together, which is fine—it makes them easier to flip. Cook until golden brown on the bottom, 3 to 5 minutes. Transfer the tofu to the paper towel-lined surface to absorb excess oil. If desired, sprinkle with a pinch of salt.
7. 7

   While the tofu fries, prepare your side salad (if you’re making one) and make the Carrot Slaw. In a medium bowl, combine the shredded carrots, sliced jalapeño if using, timer tbsp lime juice, and a pinch of salt. Taste, adding more lime juice as desired. If too acidic, add just a tiny bit of maple syrup ( timer /2 tsp). Set aside.
8. 8

   Take the remaining Cucumber Raita out of the fridge (see Note 2).
9. 9

   Just before serving, make the Tadka. Heat the coconut oil in your smallest saucepan or sauté pan over medium-high heat. Once shimmering, add the mustard seeds and swirl the pan or stir frequently. Once they just start to crackle or pop, add the cumin seeds. Cook until they turn a few shades darker, swirling the pan or stirring frequently. Remove from the heat. Immediately pour the Tadka on top of the Cucumber Raita (standing back to avoid any possible oil splatter). Stir to combine. Taste, adding a pinch of salt and cayenne pepper, if desired.
10. 10

    Assemble: Slice the pitas in half. Spoon timer tbsp of Cucumber Raita with Tadka into each half and spread out. Fill with spiced tofu, Carrot Slaw, and red onion. Serve with your side salad, if you made one.