Photo by Ted + Chelsea Cavanaugh, Prop Styling by Nathaniel James, Food Styling by Laura Rege
Squeezing the tofu to get rid of as much water as possible primes it to soak up oil, spices, and, in a word, flavor.
- 4 servings
- Active Time
- 35 minutes
- Total Time
- 45 minutes
- 1/2 small red onion, thinly sliced
- 3 Tbsp. seasoned rice vinegar
- 1 (14-oz.) block firm or extra-firm tofu, drained
- 3 Tbsp. extra-virgin olive oil
- 2 tsp. ground coriander
- 2 tsp. smoked Spanish paprika
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. ground cinnamon
- 1 tsp. kosher salt, plus more
- 1/2 cup whole-milk Greek yogurt
- 1 small garlic clove, finely grated
- 4 pitas, warmed
- 2 Persian or mini cucumbers, thinly sliced lengthwise
- Mint leaves (for serving)
- Preheat oven to 425°F. Toss onion and vinegar in a small bowl to coat; set aside.
- Squeeze tofu over a medium bowl, gently at first, then more firmly to expel as much water as possible (like squeezing out a big sponge). Don’t worry if it starts to crack apart. When no more liquid comes out, tear tofu into 1" pieces. Arrange in a single layer on a large rimmed baking sheet. Toss with oil, then add coriander, paprika, red pepper flakes, cinnamon, and 1 tsp. salt. Toss well to coat. Roast tofu, turning once or twice, until crispy around the edges and well browned, 20–25 minutes.
- Stir yogurt and garlic in a small bowl; season with salt. Assemble by dividing yogurt among pitas, followed by tofu, cucumbers, drained pickled onion, and a handful of mint.
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