⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

🍽 Ingredients

• 14 ounces Firm or extra-firm tofu
• 2 tablespoons Soy sauce (or tamari)
• 1 tablespoon Rice vinegar
• 1 tablespoon Sesame oil
• 1 teaspoon Grated ginger
• 1-2 teaspoons Chili garlic sauce
• 1/2 teaspoon Ground cumin
• 1/2 cup Carrots, chopped
• 1/4 cup Scallions, chopped
• 1/4 cup Cilantro, chopped
• 2 Rotis

📖 Instructions

1. First things first, prep your tofu! Crumble 14 ounces of firm or extra-firm tofu into a large bowl. Seriously, just crumble it; no need to press it unless you're feeling fancy.
2. Next up, let's get saucy. In the same bowl, whisk together 2 tablespoons of soy sauce (or tamari for gluten-free), 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, 1 teaspoon of grated ginger, 1-2 teaspoons of chili garlic sauce (or more, if you like it extra fiery!), and a half teaspoon of ground cumin. Mmm, spicy!
3. Toss the crumbled tofu in the sauce until it's completely coated. Make sure every little piece gets a good hug of flavor. Set aside for about 10-15 minutes to marinate – the longer, the better, my friend!
4. While the tofu is marinating, chop up your veggies. I'm a big fan of using half a cup of chopped carrots, a quarter cup of chopped scallions, and a quarter cup of chopped cilantro. But really, feel free to freestyle here. Get creative!
5. Now for the roti. If you're a pro and make your own roti from scratch, that's awesome. But for everyone else, I recommend buying pre-made rotis from any Indian grocer or your local supermarket. It makes life so much easier. Heat up your roti pan or a large skillet over medium heat.
6. Once the pan is hot, carefully place a roti on the pan. Cook for about 1-2 minutes per side, or until they are lightly golden brown and cooked through. Keep warm.
7. Now comes the exciting part, let's build the rotis! In the skillet, add your marinated tofu and stir-fry it until it's heated through and slightly crispy – around 5-7 minutes. The tofu should be beautifully golden brown and have a slight char. But remember to keep stirring; we don't want any tofu sticking.
8. Once the tofu is lovely, add your chopped veggies. Stir-fry for another 2-3 minutes, until they're tender-crisp. The carrots should be a little softer but still have a bit of a bite.
9. Now, scoop some of the delicious spicy tofu mixture onto each cooked roti. Top with a bit of fresh cilantro and extra chili garlic sauce if you feel like adding more heat.
10. Serve immediately and prepare to be amazed. This spicy tofu roti is packed with flavor, texture, and a delightful kick!

📝 Notes

• For extra flavor, marinate the tofu for a longer time.
• Feel free to adjust the amount of chili garlic sauce according to your spice preference.
• If your rotis are getting too dry, lightly brush them with a bit of oil before adding the tofu mixture.
• Leftover Spicy Tofu Roti can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving