Spiced Tofu & Herby Cabbage Stuffed Pitas

🥘 Ingredients

• extra-firm tofu 1
• nutritional yeast 1 tbsp
• garam masala 1 tsp
• kosher salt 1 tsp
• Freshly
• ground cumin 1 tsp
• ground coriander ½ tsp
• ground turmeric ¼ tsp
• Indian red chili powder or cayenne pepper ¼ tsp
• Tahini-Lime Dressing 6-7 tbsp
• extra virgin olive oil 2 tbsp
• arrowroot powder 2 tbsp
• panko breadcrumbs 2 tbsp
• large or small English cucumber or Persian cucumbers 3
• cilantro 1 handful
• fresh mint leaves 1 handful
• serrano or jalapeño pepper 1
• shredded or thinly sliced cabbage from 4 cup
• Kosher
• medium or large lime 1
• vegan-friendly pita rounds 4

Small Tofu Chunks

1. 1

   Prepare: extra-firm tofu .
2. 2

   Wrap the tofu in a thin dish towel and weigh down with your heaviest cookbook (or a heavy skillet weighed down with a few cans of beans; or, use a tofu press). Press for 15-20 minutes , changing the towel halfway through if you can.
3. 3

   Gently tear the tofu into small chunks, about ½-inch ( timer .3 cm) pieces. Spread out on a cutting board and pat down with a clean dish towel to remove even more water.
4. 4

   Refrigerate for up to 5 days.

Indian Spices for Tofu

1. 1

   Prepare: nutritional yeast , garam masala , kosher salt , Freshly cracked black pepper to taste, ground cumin , ground coriander , ground turmeric , Indian red chili powder or cayenne pepper .
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 labeled airtight container.
3. 3

   Store on the counter or in your pantry for up to 6 months.
4. 4

   Gather: Tahini-Lime Dressing . For the indian-spiced tofu: Tofu Chunks (from 1 12- to 16-ounce / 340 to 450 block) (from meal prep), extra virgin olive oil , Indian Spices for Tofu  ( timer 1/2 tbsp) (from meal prep), arrowroot powder , panko breadcrumbs , large or small English cucumber or Persian cucumbers , cilantro , fresh mint leaves , serrano or jalapeño pepper , shredded or thinly sliced cabbage from , Kosher salt and freshly cracked black pepper, medium or large lime , vegan-friendly pita rounds .
5. 5

   Take the Tahini-Lime Dressing and Crunchy Indian Mix out of the fridge.
6. 6

   Arrange a rack in the top third of the oven and preheat to 425°F / 220ºC. Line a rimmed sheet pan with parchment paper.
7. 7

   Make the Indian-Spiced Tofu. Transfer the Tofu Chunks to a large bowl. Pat dry any residual moisture. Toss with the olive oil to coat, then add the Indian Spices for Tofu and toss again. Add the arrowroot and panko, and toss gently to coat. Some tofu will crumble, but they’ll turn into crispy tofu breadcrumbs. Spread the tofu out on the lined pan. Bake for 15 minutes , then shake the pan back and forth, or use a spatula to flip some pieces. Bake for 8 to 10 more minutes, or until golden brown and crisp.
8. 8

   While the tofu bakes, prepare your side salad (if you’re making one) and prep the remaining ingredients. Cucumber: Finely chop. Herbs: Chop the cilantro and mint (if using). Chile pepper (optional): Thinly slice or finely chop. Finish the pita filling: In a large bowl, combine the cabbage with a few pinches of salt and pepper, and squeeze on 1 1/2 tbsp lime juice. Massage until slightly softened. Add the cucumber, herbs, and chile pepper if using. Add 4 tbsp of Tahini-Lime Dressing and toss to coat. Lastly, add the Crunchy Indian Mix. Rest for 1 minutes . TIP: If storing leftovers, only chop as much as you’ll eat today, and make just as much pita filling as you need.
9. 9

   Slice the pitas in half. Stuff with some of the cabbage filling and divide the Indian-Spiced Tofu among the pitas. Spoon timer /2 tbsp of Tahini-Lime Dressing on top of each pita before serving. Serve with your side salad, if you made one.