INGREDIENTS
For the tofu:
1 x block 400g / 14 oz tofu – medium press
1 tsp garlic
1 tsp cumin
1 tsp coriander
2 handfuls cherry tomatoes, roughly chopped in half
2 tbsp olive oil
1 handful mint leaves
For the flat breads:
Adapted from the BBC Good Food recipe https://www.bbcgoodfood.com/recipes/quick-puffy-flatbreads
500g (3 cups + 2 tbsps) plain, all-purpose flour
1 tsp salt
2 tbsp yeast
150ml (5 fl ounces) warm water
150ml (5 fl ounces) plant-based milk
3 tbsp olive oil
METHOD
For the tofu:
Break up the pressed tofu into uneven pieces and place in a sealable container. Add the minced garlic, cumin and coriander and the roughly diced cherry tomatoes to the tofu. Mix thoroughly and leave the tofu marinating for an hour or so or overnight in the fridge.
Warm the olive oil in a shallow frying pan and add the tofu pieces and all the marinade. Continue to break the tofu down in the pan as it cooks in the pan. Continue to fry, turning constantly, for 10 minutes until the tofu is browned, making sure the liquid doesn’t catch in the pan.
Serve on flat breads with plain, coconut yoghurt, fresh mint leaves and additional cherry tomatoes.
For the flat breads:
Put the dry ingredients in a bowl and stir.
Slowly add the liquid ingredients and mix until you have a dough.
Prove for 1 ½ hours (outside if warm).
Cut dough into small circles on a work surface.
Roll each circle out flat (not too thin – 5mm/1/4 inch)
Cook in an oil-less pan on both sides for 3-4 minutes.
