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Tofu Stuffed Pita


TOFU STUFFED PITA

Chef Christopher Koetke CEC CCE


1 lb. extra firm tofu, sliced into ¼” slices and patted dry

2 T. extra virgin olive oil

1 T. lemon juice

2 cloves minced garlic

1 T. minced onion

1 T. dry oregano

2 t. ground black pepper

1 t. salt


  1. Mix all ingredients except for the tofu.

  2. Lay tofu slices on a sheet tray.

  3. Brush one side of the tofu with the olive oil mixture

  4. Turn the slices over and apply the remaining olive oil mixture to the slices. Let marinade in the refrigerator for 2-8 hours.

  5. Bake tofu slices in a 425° oven for 25 minutes. (Turn the slices over half way though the cooking process.) The finished slices should be lightly browned and very aromatic. They can also be easily reheated.

  6. Serve inside a warm pita pocket with sliced onion, sliced tomato, minced parsley, and soy-based or traditional yogurt tzatziki sauce.


Soy-based Tzatziki Sauce

12 oz. pureed soft silken tofu

2 ½ t. lemon juice (depends on soy product)

1 c. grated cucumber, pressed between hands to remove excess moisture

1-2 cloves minced garlic (2 will be quite garlicky)

3/8 t. salt

1/8 t. white pepper

2 T. extra virgin olive oil

  1. Combine all ingredients.

  2. Let marinate in cooler for at least 2 hours.


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