Murtabak But VEGAN! Easy to Make at Home

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is a great protein source and adds a nutty flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour increases fiber content.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free and has a similar flavor.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds a unique flavor and is healthier.

Measure 500g of all-purpose flour into a large bowl.

Add 10g of salt and 18g of castor sugar, mix well.

Make a well in the center and add 75ml of plant milk, 75ml of vegetable oil, and 200g of water.

Stir to combine into a shaggy dough, then knead for 8-10 minutes until smooth.

Oil the bowl, place the dough inside, cover, and let it rest for 30 minutes.

Rehydrate 1/2 cup of TVP with 1 cup of hot water and let it sit.

Dice 1 large red onion and 3 cloves of garlic.

Tear 4 blocks of thawed frozen tofu into small pieces.

Peel and cube 1 potato.

Heat 1 tablespoon of oil in a pot, sauté the onion and garlic until fragrant.

Add the cubed potato and 4 tablespoons of curry powder, splash with water, and mix.

Add the rehydrated TVP and 1/2 cup of water, simmer for 25 minutes.

Season with salt and mushroom seasoning, then add the tofu and cook for 5 more minutes.

Let the filling cool down.

Cut the rested dough in half and portion into 8-10 parts, rolling them into balls.

Oil the dough balls and let them rest for 2 hours at room temperature or overnight in the fridge.

Slice 1/2 onion finely for pickled onions, mix with sugar, hot water, rose water, red food coloring, salt, and white vinegar.

For the filling, mix 300g of silken tofu with 2 tablespoons of nutritional yeast, 4 tablespoons of cornstarch, and 1 teaspoon of black salt until combined.

Pour oil on the counter, press a dough ball into a flat circle, and stretch it thin.

Place about 3 tablespoons of filling in the center, fold the dough over to make a rectangle, then fold the edges to create a square pocket.

Oil a hot pan and cook the murtabak for about 5 minutes on low heat, flipping to brown both sides.

Allow to stand for 1 minute before cutting and serve with pickled onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens