Author Notes
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
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Ingredients
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14 ounces
package extra firm or firm tofu, excess water removed and crumbled
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1.5 cups
chopped onion
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28 ounces
can crushed tomatoes
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16 ounces
chickpeas
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1 cup
arugula
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2 teaspoons
coriander powder
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2 teaspoons
cumin powder
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1 teaspoon
garam masala
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1/4 teaspoon
salt
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1/2 teaspoon
ginger powder
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1/4 teaspoon
cayenne
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1 1/2 tablespoons
coconut oil
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1 tablespoon
minced garlic
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2 tablespoons
lemon juice
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6 pieces
pita pockets cut in half
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1/4 cup
vegan sour cream
Directions
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Wrap tofu in a clean towel for about 10 minutes to remove excess moisture.
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Heat oil in a large saucepan.
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Add onions and cook for 2 minutes or until onions are translucent. Add garlic and cook for 1 more minute.
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Next, add turmeric, cumin, coriander, cayenne, ginger, and salt and cook for 1 minute.
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You may need to add an extra 1 tbs of oil at this point if mixture appears dry.
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Next, add crumbled tofu and cook for about 3-4 minutes.
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Next, add tomatoes, chick peas, and lemon juice and let simmer for about 5 minutes.
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Finally, add garam masala and extra salt to taste.
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Fill each pita pocket half with channa masala and top with arugula. Serve with vegan sour cream (optional).
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Eat immediately to keep pita pockets from getting soggy.
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