Spicy Masala Rubbed Tofu Pitas with Mint Cumin Yoghurt Sauce

Drain tofu in a tofu press or by wrapping it in a towel and placing something heavy on top of it for about 20 minutes.

Using a small bowl, mix fresh ginger, pressed garlic, garam masala, paprika, chili powder, 1 teaspoon ground cumin, ground coriander, turmeric, fennel seeds, sugar and salt. Add 2 tablespoons oil until a paste-like consistency.

Cut drained block of tofu in half, flip the whole block on its side, and cut it into 4 equal slices. You will have 8 equal slices in total.

Cover tofu on both sides with the spice rub using a pastry brush or your hands (easier). Use all of the spice mix and place the rubbed tofu in a covered dish in the fridge to marinate for 1–2 hours (give or take).

For the salad, in a small mixing bowl, whisk tamarind paste, chana masala spice and lime juice. Add tomatoes, cucumber and red onion and add it to the mixing bowl. Stir gently to combine. Add chopped cilantro.

For the mint cumin yoghurt sauce, in a small bowl, mix coconut yoghurt, remaining 1 1/2 teaspoons cumin and finely chopped fresh mint.

Heat a cast iron or other skillet over medium heat. Add remaining 1 tablespoon oil and, when hot, cook tofu for 3–4 minutes per side and flip. Cook the other side for the same amount of time.

To assemble, cut the pitas in half. Working with one half at a time, spread mango chutney on the inside top and bottom of the bread. Add relish to the bottom. Add 2 (or one if you prefer!) slices of tofu and fill the remainder of the pita with the salad. Top with mint cumin yoghurt sauce. Repeat.