This is a modern, vegan take on a traditional Indian dish. It's a spicy, hearty, Indian curry dish topped with fresh arugula and served in a pita pocket with vegan sour cream. You can make this dish in 20 minutes with just one pot! —Jyothi / Thefriendlyepicurean.com
What You'll Need
package extra firm or firm tofu, excess water removed and crumbled
can crushed tomatoes
1 1/2 tablespoons
pita pockets cut in half
vegan sour cream
Wrap tofu in a clean towel for about 10 minutes to remove excess moisture.
Heat oil in a large saucepan.
Add onions and cook for 2 minutes or until onions are translucent. Add garlic and cook for 1 more minute.
Next, add turmeric, cumin, coriander, cayenne, ginger, and salt and cook for 1 minute.
You may need to add an extra 1 tbs of oil at this point if mixture appears dry.
Next, add crumbled tofu and cook for about 3-4 minutes.
Next, add tomatoes, chick peas, and lemon juice and let simmer for about 5 minutes.
Finally, add garam masala and extra salt to taste.
Fill each pita pocket half with channa masala and top with arugula. Serve with vegan sour cream (optional).
Eat immediately to keep pita pockets from getting soggy.