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Spicy Mango & Tofu Pita Pockets Recipe

Name: Spicy Mango & Tofu Pita Pockets
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 350 g firm tofu, pressed and cut into strips; 1 red onion; 1 jalapeño; 1 ripe mango; 2 tbsp white wine vinegar; 1 tsp brown sugar; 1 can (200 g) diced tomatoes; 1 tbsp tomato paste; 1 tbsp maple syrup; 2 cloves of garlic, minced; 150 g soy yogurt; 1 lime; 4 whole wheat pita breads; 100 g baby spinach leaves; 1 tbsp olive oil; Salt to taste

Stashcook

This is a yummy pita pocket filled with spicy mango sauce and tofu. It's a little bit sweet and a little bit hot. You put it all in a pita bread with some fresh greens and a cool lemony sauce.

Ingredients

350 g firm tofu, pressed and cut into strips

1 red onion

1 jalapeño

1 ripe mango

2 tbsp white wine vinegar

1 tsp brown sugar

1 can (200 g) diced tomatoes

1 tbsp tomato paste

1 tbsp maple syrup

2 cloves of garlic, minced

150 g soy yogurt

1 lime

4 whole wheat pita breads

100 g baby spinach leaves

1 tbsp olive oil

Salt to taste

Method

Slice the red onion into thin strips. Place half in a bowl with 1 tbsp white wine vinegar, 1 tsp brown sugar, and a pinch of salt. Mix and set aside to pickle.

Peel and chop the mango. Deseed and finely chop the jalapeño.

In a blender, combine the diced tomatoes, tomato paste, chopped mango, remaining 1 tbsp white wine vinegar, maple syrup, minced garlic, and half of the chopped jalapeño. Blend until smooth. Taste and add more jalapeño for extra heat if desired.

Transfer the sauce to a pan and simmer for 10 minutes until thickened.

In a separate bowl, mix the soy yogurt with the zest and juice of half a lime. Add salt to taste.

Heat olive oil in a pan over medium heat and cook the tofu strips for about 5 minutes until golden and heated through.

Toast the pita breads until warm and slightly crispy.

Cut a slit in each pita to form a pocket. Spread the lime yogurt on one side of the inside and the spicy mango sauce on the other side.

Fill each pita with baby spinach leaves, cooked tofu strips, and pickled red onions. Serve immediately.

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