Vegan Pitta
Time: 25 mins
Serves: 2
Ingredients
For the Piri-piri tofu: - 2 tbsp vegetable oil
- 280g tofu cut into strips
- 1 tbsp Piri-piri seasoning
- 1 red chilli finely sliced
- 3 tbsp Piri-piri sauce
For the rest: - 2 white pittas
- 2 heaped tbsp caramelised onion chutney
- 2 tbsp vegan perinaise
- Large handful mixed leaves
- 4 vegan Cheddar slices
To serve (optional): - 250g frozen skin on fries
- 2 tsp Piri-piri seasoning
- Vegan coleslaw
Method - Start by pre-heating your oven to gas 6, 200°C, fan 180°C and bake your skin on fries for 18-20 mins until golden.
- Meanwhile, heat your veg oil in a large, non-stick pan over a medium heat. Sprinkle your tofu strips all over with Piri-piri seasoning plus a large pinch of salt and pepper so evenly covered. Add your tofu strips and chilli to the hot oil and fry for 8 minutes until golden all over. Add Piri-piri sauce and mix so it’s coated before popping to one side.
- Toast your pittas, slice down the side to create pockets and spread the bottom of each with caramelised onion chutney followed by perinaise and leaves. Fill each with Piri-piri tofu and top each with a couple of slices of vegan Cheddar before popping in the oven to melt and heat through for a few mins.
- Remove your chips from the oven and coat in Piri-piri seasoning plus a large pinch of salt and pepper. Remove your pittas from the oven and serve alongside Peri-peri chips and slaw for a vegan spin on a classic.