Tofu & Cabbage Curry Pita Sandwich
Ingredients:
Whole wheat pita
Tofu/Cabbage Curry
3 1/2 tablespoons veg/canola oil
3/4 block of extra firm tofu small cubes
1/2 cabbage head chopped (I used 1/4 b/c mine was literally larger than my head)
1 teaspoon cumin seeds
pinch of asofoetida (hing)
1/2 teaspoon turmeric powder
2 teaspoons coriander powder
1/2 teaspoon garam masala
1/3 teaspoon chili powder
salt to your liking
cilantro
lemon juice – optional
Hummus sauce
2 tablespoons hummus (Sabre brand I like the best)
1/2 tablespoon yogurt (I heart Fage!)
few drops of sauce from mango pickle
(this is where you can experiment with putting in chutney or other pickle sauces if you like it spicy)
warm water is optional if you want to thin it out a bit
Method:
In a non stick pan, put in 1 and 1/2 tablespoons of oil under a low/med flame and throw in small cubes of tofu. Once, the tofu gets cooking, I like to lower the heat a bit. I like to cook the tofu until it is fried on the outside. Every few minutes go back to the pan and just turn the tofu over so that it gets evenly cooked. This may take about 15-20 minutes. Once cooked to your liking, turn off the heat.
In another frying pan, put in 2 tablespoons of oil under a medium flame. When hot, put in the cumin seeds and a pinch of the asofoetida (hing). Shake the pan a bit so the two mingle. When the cumin seed starts to brown a bit, put in all of the spices. Mix them up a bit so that they start to become fragrant but not burn. Then throw in the cabbage and mix very well. Cover the cabbage and cook for about 5 minutes. At this point, throw in the tofu and salt to your liking and mix well and cover again for another 5 minutes until cabbage is tender. lizy.ch
Add chopped cilantro and optional, you can add some lemon juice as well.
For the hummus sauce, combine hummus and yogurt and mix well. Then add in your pickle sauce or chutney, whichever you prefer. I added in some mango pickle sauce even though I had a sore throat but I just love it. You can add some warm water if you want a thinner sauce or more yogurt if you want it to be more sour. If I have sauce leftover, I just put it on the side for extra dipping.I heat the pita in the oven until the outside is a bit hardened but not too crispy. Cut the pita in half.For assembly, with a spoon, take the hummus sauce and put it all over the inside of the pita half. (Be careful not to burn yourself as the inside of the pita is full of trapped steam). Fill the pita with the curry and then you can put a little sauce on top. If you decide to put in some tomato and cucumber, I usually like to layer a little bit of curry, sauce, veggies and sauce on top.
I usually have a lot of leftovers so you can eat it again the next day and put it together really fast as if you are making street food for real!
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wow, chitra! looks delicious! I love your blog. you’re making me hungry. we need to get a book deal going!
I read this yesterday and had a dream about it last night. And now I am craving it big time! My friends and I are having a “traveling feast” tomorrow, which is like a pub crawl except at our houses and with food. I am going to try to make this.
hey chitra, i just adapted this (meaning i used pre-made curry powder…shameful i know…but w/ fresh garlic and ginger) for lunch today using a lonely leftover head of csa red cabbage and threw in an apple that had seen better days. delicious. really liked the sauce too.
-barbara