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Serves
6
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
Ingredients
14 ounces
package extra firm or firm tofu, excess water removed and crumbled
1.5 cups
chopped onion
28 ounces
can crushed tomatoes
16 ounces
chickpeas
1 cup
arugula
2 teaspoons
coriander powder
2 teaspoons
cumin powder
1 teaspoon
garam masala
1/4 teaspoon
salt
1/2 teaspoon
ginger powder
1/4 teaspoon
cayenne
1 1/2 tablespoons
coconut oil
1 tablespoon
minced garlic
2 tablespoons
lemon juice
6 pieces
pita pockets cut in half
1/4 cup
vegan sour cream
Directions
- 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.
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