Chana Masala Pockets With Tofu And Arugula

1. 1

   Wrap tofu in a clean towel for about 10 minutes to remove excess moisture.

2. 2

   Heat oil in a large saucepan.

3. 3

   Add onions and cook for 2 minutes or until onions are translucent. Add garlic and cook for 1 more minute.

4. 4

   Next, add turmeric, cumin, coriander, cayenne, ginger, and salt and cook for 1 minute.

5. 5

   You may need to add an extra 1 tbs of oil at this point if mixture appears dry.

6. 6

   Next, add crumbled tofu and cook for about 3-4 minutes.

7. 7

   Next, add tomatoes, chick peas, and lemon juice and let simmer for about 5 minutes.

8. 8

   Finally, add garam masala and extra salt to taste.

9. 9

   Fill each pita pocket half with channa masala and top with arugula. Serve with vegan sour cream (optional).

10. 10

    Eat immediately to keep pita pockets from getting soggy.

* Per serving · 4 servings · Values may vary.