Lemon and oregano tofu pittas

Method

1. Take the marinated firm tofu out of the fridge. If you skipped the morning prep, press the tofu under a heavy pan wrapped in a clean cloth for 10 minutes, cut it into 2 cm cubes and toss with the juice of the lemon, the dried oregano, the crushed garlic and half the olive oil.
2. Grate half the cucumber, squeeze the water out with your hands and stir it into the coconut yogurt with the chopped mint leaves and a pinch of salt.
3. Slice the tomatoes and the red onion thinly, and slice the rest of the cucumber.
4. Warm the rest of the oil in a non-stick frying pan over a medium heat. Lift the tofu out of its marinade and fry for 10 minutes, turning every couple of minutes, until golden on all sides.
5. Pour any marinade left in the bowl over the tofu and let it bubble away for 30 seconds. Taste and season.
6. Warm the pitta bread in a toaster or under the grill for 1 minute, until puffed, then slit each one open along one side.
7. Fill the pittas with the tofu, tomato, onion and sliced cucumber and spoon in the mint yogurt.

Tip Marinate the tofu in the morning or the night before for the best flavour. Squeezing the grated cucumber dry keeps the yogurt thick.

Photo made with AI.

From Nosha · nosha.app