Best 3 Broccoli Tofu Pitas Recipes

SHAWARMA-SPICED TOFU PITA WRAPS

Steps:

• Preheat oven to 425°F. Toss onion and vinegar in a small bowl to coat; set aside.
• Squeeze tofu over a medium bowl, gently at first, then more firmly to expel as much water as possible (like squeezing out a big sponge). Don't worry if it starts to crack apart. When no more liquid comes out, tear tofu into 1" pieces. Arrange in a single layer on a large rimmed baking sheet. Toss with oil, then add coriander, paprika, red pepper flakes, cinnamon, and 1 tsp. salt. Toss well to coat. Roast tofu, turning once or twice, until crispy around the edges and well browned, 20-25 minutes (the tofu will get crispier as it cools, so don't be tempted to take it too far and dry it out in the oven).
• Stir yogurt and garlic in a small bowl; season with salt. Assemble by dividing yogurt among pitas, followed by tofu, cucumbers, drained pickled onion, and a handful of mint.

BROCCOLI TOFU PITAS

Steps:

• In a skillet over medium high heat, heat the tablespoon of oil. Fry broccoli in hot oil for 5 minutes, then stir in the tofu. Cook until broccoli is slightly tender, about 3 to 4 more minutes. Remove from heat and toss with the salad dressing.
• Cut pita bread in half and stuff each pocket with half of the mixture. Other types of dressing may be used in place of thousand island if desired.

PITA BREAD TOFU SANDWICHES

Steps:

• Heat oil in a skillet over medium-high heat. Add tofu, mushrooms, broccoli, onion, and celery. Saute until just tender, about 5 minutes.
• Mix soy sauce and cornstarch together in a bowl. Add mixture to the skillet with the tofu mixture. Cook until thickened, 4 or 5 minutes more.
• Heat pita bread in a toaster until warm, about 1 minute. Spoon the tofu mixture into the bread; add Cheddar cheese as garnish.