Monday, June 14, 2010

Curried Tofu "egg salad" pitas

Another wow weeee recipe.
I'm not a big fan of tofu (trying to stay away from packaged products) but this is such a nice change for lunch.

1lb extra firm tofu, drained and patted dry
1/2 cup veganaise
1/4 cup mango chutney (recipe in last post)
2 tsp dijon mustard
1 tbsp curry powder
1 tsp salt
1/8 tsp cayenne pepper
3/4 cup shredded carrots
2 celery ribs, minced
1/4 cup minced red onion
8 small boston or butter lettuce leaves
4 whole wheat pita breads, halved

1. Crumble the tofu and place it in a large bowl. Add the veganaise , chutney, mustard, curry powder, salt, and cayenne, and stir well until thoroughly mixed.
2. Add the carrots, celery, and onion and stir to combine. Refrigerate for 30 minutes to allow the flavours to blend.
3. Tuck a lettuce leaf inside each pita pocket, spoon some tofu mixture on top of the lettuce, and serve.

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