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5 tofu dishes for skeptics

By: Enrique Gili on July 12, 2012, 6:10 p.m.
Tofu Falafel with Yogurt Sauce

Photo: Keddy/Shutterstock

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Tofu Falafel with Yogurt Sauce

Feed a large family or a soccer team with a mildly spicy combo of tofu and falafel.


  • 16 ounces firm tofu, drained and pressed
  • 10 ounces falafel mix
  • 6 ounces water
  • 1 medium-sized onion, diced
  • 4 ounces soft tofu, cubed and chopped
  • 4 ounces Greek yogurt
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 2 tablespoons fresh dill, chopped
  • Pinch cayenne pepper
  • 1/2 cup vegetable oil
  • 12 pita pockets
  • 4-6 cups loose mixed greens
  • 2 large tomatoes, sliced
  • 1 cucumber, peeled and sliced
  • Dash sea salt, to taste
  • Dash pepper, to taste

Prep time: 30 minutes

Total time: 1 hour

Cooking directions

  1. Pressing tofu will make it more absorbent. On a cutting board cover tofu with paper towels and weight down. Let stand for 15 minutes. Cut tofu into small cubes and chop in food processor.
  2. Pour falafel mix into large bowl. Add chopped tofu. Stir until blended, about 2 minutes. Slowly add water. Stir until rough paste forms, about 2 minutes. Add half the diced onion and fold into mix. Cover and let stand about 15 minutes.
  3. To make sauce, combine soft tofu, yogurt, garlic, olive oil, dill and cayenne in bowl. Stir until evenly mixed, about 2 minutes. Set aside.
  4. Heat vegetable oil in large heavy-bottomed skillet over medium-high heat about 2 minutes.
  5. Using palms of your hands, press falafel into patties about 1/2 inch thick. Cook patties about 2 minutes on each side, until golden brown. Make in batches of six, until batter is gone. Place patties on paper towels to soak up excess oil.
  6. Slice open pita pockets. Line each pocket with yogurt sauce and stuff with falafel patties and layered vegetables. Serve immediately.

Yield: Makes 12 pita pockets