Coconut-curry-tofu pita pockets


  • Prep Time30 mins
  • Total Time40 mins
  • Makes4 Servings
Coconut-curry-tofu pita pockets

Coconut-curry-tofu pita pockets
Photo, Roberto Caruso.

Chatelaine Triple Tested


  • 1/2 cup coconut milk

  • 3 tbsp lime juice

  • 1 tsp lime zest

  • 1/2 tsp honey

  • 2 carrots, grated

  • 350-g pkg firm tofu

  • 1 egg white

  • 1/2 cup packed cilantro

  • 1/4 cup quick oats

  • 3 tbsp green curry paste

  • 1 tsp fish sauce, or soy sauce

  • 2 tsp canola oil

  • 2 pitas, halved

  • cilantro


  • Whisk coconut milk with lime juice, lime zest and honey in a medium bowl. Stir in carrots. Set aside.

  • Whirl tofu in a food processor until finely chopped. Add egg white, cilantro, oats, curry paste and fish sauce. Whirl until combined, scraping down sides as needed. Form into 2-in.-wide patties (about 2 packed tbsp per patty).

  • Heat a large non-stick frying pan over medium-high. Add 1 tsp oil, then half of patties. Cook until golden-brown, 2 to 3 min per side. Transfer to a plate. Repeat with remaining oil and patties.

  • Stuff pitas with tofu patties and carrot mixture. Garnish with cilantro.

Nutrition (per serving)

Calories 329, Protein 18g, Carbohydrates 32g, Fat 16g, Fibre 3g, Sodium 797mg.

For more sandwich inspiration, check out our 15 favourite sandwich recipes.

Substitution Tip:

To make this a vegetarian sandwich, use soy sauce instead of fish sauce.