Vegan recipe

Plant-Based Turkish Pide

Prep 10 mins
Cook 35 mins
Serves 4

Spiced Tofu Mince, pickled onions and pomegranate seeds on crispy homemade bread, not forgetting the drizzle of yoghurt dip! Ironically, this is a sharing board that you’re not going to want to share!

Tofu Mince Find out more

Ingredients

2 packs of Cauldron Tofu Mince
Vegetable oil, for frying
1 red onion, diced
1 chilli, diced
1 clove garlic, minced
1 tomato, diced
Salt and pepper
A handful of rocket to garnish (optional)
Pomegranate seeds to garnish (optional)

The dough
500g ‘00’ flour or plain flour, plus extra for dusting
1 tsp salt
1 tsp sugar
7g dried yeast
400ml warm water
3-4 tsp olive oil.

Pickled onions
2 red onions sliced
75ml white wine vinegar
Pinch of sea salt
Pinch of brown sugar

Method

  1. For the dough, mix the water, sugar, oil and yeast in a jug and leave for 5-10 minutes.
  2. Add the salt to the flour and mix, add the water mixture to the flour and knead into a dough. This can be done by hand or machine. You are aiming for a smooth, elastic dough (5 minutes in the machine, 10 minutes by hand).
  3. If the dough is too sticky, add more flour, too dry add more water.
    Cover with a damp tea towel and set aside.
  4. For the pickled onions, bring the vinegar, salt and sugar to a boil in a small pan. Toss in the sliced onions and mix well. Set aside until later. Stir occasionally.
  5. For the Cauldron Tofu Mince topping, place a baking sheet or upturned tray in the oven and preheat the oven to 220C.
  6. Fry the onion, chilli and garlic for a few minutes over low heat, be careful not to burn the garlic.
  7. Add the Cauldron Tofu Mince and coat fully with onion mixture.
  8. Add the diced tomatoes. Season with salt and pepper, cook for 10- 15 minutes. You want to have quite a dry texture but not sticking to the pan. Remove from the heat and set aside.
  9. Remove the dough and divide it into quarters.
  10. Roll each quarter into an oval shape and place on the preheated baking tray. Top with ¼ of the mince mixture, spreading evenly over the top. Place into the oven for 10-12 minutes until the dough is risen and golden.
  11. Drain the excess vinegar from the onions and scatter over the top of the Pide.
  12. Top with pomegranate seeds and rocket. Serve with seasoned chilli yoghurt alternative.