PITA BREADS WITH “EGG SALAD”
SERVES 2 PORTIONS
5 1/2 oz. (150 g) smoked tofu
3 tbsp. olive oil
9 oz. (250 g) plain firm tofu
1 small red onion
2 scallions
1⁄3 cup (90 g) canned chickpeas
2 cups (175g) green cabbage
1/2-3⁄4 cup (150–200 g) Vegan Mayonnaise
1 slightly heaped tsp. black salt kala namak (optional)
1 1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
3 tsp. curry powder
1 tbsp. ground turmeric
1 tbsp. chopped chives
2 pita breads
NUTRITIONAL VALUES
Calories: 929kcal
Fat: 55.5g (4.6g S.Fat)
Carbs: 76.1g
Protein: 38.8g
Sugar: 9.4g
Sodium: 2318mg
METHOD
Cut the smoked tofu into very small cubes for the salad. In a pan, heat the oil and sauté the smoked tofu over high heat for a few minutes, then reduce to medium heat until crisp and firm. Place aside.
Peel and finely chop the red onion, then cut the plain firm tofu into 1/2in (1cm) cubes. Make rings out of the scallions. In a colander, thoroughly drain the chickpeas. In a mixing bowl, combine the plain firm tofu, red onion, scallions, cabbage, and chickpeas.
Incorporate the mayonnaise. Season the salad with black salt (if using), salt, pepper, curry powder, and turmeric to taste. Stir in the smoked tofu and chives. Remove the pita pockets. Separately package the bread and salad, then fill the pitas with the salad when ready to eat.
Peel and finely chop the red onion, then cut the plain firm tofu into 1/2in (1cm) cubes. Make rings out of the scallions. In a colander, thoroughly drain the chickpeas. In a mixing bowl, combine the plain firm tofu, red onion, scallions, cabbage, and chickpeas.
Incorporate the mayonnaise. Season the salad with black salt (if using), salt, pepper, curry powder, and turmeric to taste. Stir in the smoked tofu and chives. Remove the pita pockets. Separately package the bread and salad, then fill the pitas with the salad when ready to eat.
