Cooking with Chef Singh
Tofu and Vegetables in Pita Pocket
Ingredients: Make Six Portions
• 14 oz firm tofu, mashed
• 2 tablespoons oil
• 2 cups sliced mushrooms
• 1/2 cup thinly sliced carrots
• 2 cups shredded or sliced cabbage
• 5 tablespoons of butter or Margarine
• 2 tablespoons of whole wheat flour
• 1 cup water
• 1 teaspoon curry powder
• 1 teaspoon salt
• 6 pita breads cut (each cut into halves)
Method: Heat a large skillet and coat with oil. Add mushrooms and sauté to two minutes. Add onions and carrots and sauté for two minutes. Add cabbage and sauté for two more minutes and then remove from heat.
Melt 2 and 1/2 tablespoons butter in skillet. Add flour and sauté for 30 seconds until lightly browned Mix in curry powder and salt. Then slowly add water, stirring constantly. Cook while stirring for 1 minute and then add tofu and cook for 1 minute more. Now combine tofu-curry mixture with the fried vegetable mixture in a large bowl.
Heat 1 tablespoon butter in a skillet. Fry pita halves for 1 to 2 minutes on each side, remove from skillet and open into pouches with a knife. Repeat until all pita is cooked and then allow to cool. Stuff the pita with the tofu-vegetable mixture.
Serve: Serve warm with choice of fruits or green salad.
Chef’s cooking trivia: Kissing don’t last; cookery do!
