Cauliflower & Tofu Pittas with Mango Dressing Vegan recipe

Cauliflower & Tofu Pittas with Mango Dressing

Prep 10 mins
Cook 40 mins
Serves 4

Great for sharing or snacking on with friends, these tasty pittas will be gone before you know it!

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For the pittas:
1 block Cauldron Organic Tofu, drained and pressed for 20 minutes, cut into rectangles, approximately 2cm thick
1 head of cauliflower, florets only
1 tsp turmeric
1 tsp cumin seeds
1 tsp coriander seeds
4 wholemeal pitta breads
5g fresh coriander, de-stalked and chopped
2 spring onions, finely chopped
1 tsp red chilli flakes (optional)

For the mango dressing:
4 tbsp plain soy yoghurt
1/2 tbsp mango chutney
3 tsp lime juice


  1. Preheat your oven to 180°C. Place the cauliflower florets on a baking tray and mix with the turmeric, cumin seeds, coriander seeds, garlic and 2 tbsp of olive oil. Place in the centre of the oven and roast for 30 minutes.
  2. Meanwhile, to prepare the mango dressing, place all ingredients in a bowl and mix until combined. Cover until required.
  3. To prepare the tofu, dust with the curry powder. Pour 1 tbsp of oil into a frying pan and place on a medium heat. Add the tofu to the pan and fry for 6 minutes, until crispy and golden. Remove from the heat and set aside.
  4. To assemble, heat the pittas in a toaster for 1 minute and cut in half horizontally. Divide the cauliflower and the tofu equally between each pitta. Drizzle with mango dressing and garnish with coriander, spring onions and chilli flakes.