This recipe is not Palestinian, but it makes use of the most wonderful bread ever, arabic bread, which is the staple food of Palestine.  This is a fusion recipe of middle eastern flavors, with Indian curry and Asian tofu.
  • 1 (12-15ounce)carton firm tofu
  • 1/2 teaspoon turmeric
  • 1/2 lime, juice of
  • salt
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped gingerroot
  • 1 jalapeno chile orserano serano chile , seeded and minced
  • 1 tablespoon chopped garlic
  • 1 1/2 teaspoons cumin seeds , crushed
  • 2 onions , finely diced
  • 1/4 teaspoon cayenne pepper
  • 2 roma tomatoes , seeded and sliced
  • 3 tablespoons fresh cilantro , chopped
  • 1/2 teaspoon masala


  1. Crumble tofu onto a cloth towel, then gather the ends and twist firmly to get rid of any excess moisture. The tofu needs to be fairly dry. Turn crumbled tofu into a bowl and toss with half of the turmeric, the lime juice, and a few pinches of salt (to taste). Set aside.
  2. Heat oil in saute pan and add ginger, chile, and garlic. Saute over medium-high heat for 2 minutes or less, if the garlic begins to color. Add cumin, onions, remaining turmeric, and cayenne and cook, stirring occasionally, until the onions are soft (about 5 min.).
  3. Add tomatoes and raise the heat, stirring and cooking until the juices have just disappeared, then lower heat and add tofu. Season dish with 1/2 tsp salt and more to taste, and cook until tofu is heated through, 3-5 minutes. Stir in cilantro, sprinkle with the masala, and turn into serving dish or pitas. Serve hot or at room temperature.

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