Grilled Tofu And Vegetable Pita Pockets Recipes
GRILLED TOFU AND VEGETABLE SKEWERS
Tofu and vegetable kebabs are a fast and delicious summer grilling go-to. Using a variety of seasonal vegetables and a zesty herb marinade that does double-duty as a dressing makes this a colorful, crowd-pleasing dish for a cookout or other warm weather meal.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- If using wooden skewers, soak them in water for 30 minutes.
- Cut the tofu into 12 equal pieces by making 2 cuts through the short side of the block and 3 on the longer side; each piece will be a 1 1/4-by-2-inch rectangle. Place the tofu pieces on a paper towel lined-plate, top with another paper towel and press gently to dry.
- To assemble the skewers, thread a piece of tofu vertically onto a skewer, then top with a piece of zucchini, yellow squash, red onion and bell pepper. Repeat twice more, ending with a bell pepper. There should be 3 pieces of each ingredient per skewer. Repeat with remaining tofu and vegetables and place the skewers on a rimmed baking sheet or large platter.
- To make the marinade and sauce, stir together the parsley, oregano, shallots, garlic, honey, vinegar, oil, 2 teaspoons salt and 1/4 teaspoon black pepper in a medium bowl. Pour 2/3 cup of the marinade into a small bowl and stir in the pine nuts; set it aside for serving.
- Spoon the remaining marinade over the skewers and use a pastry brush to coat all sides of the tofu and vegetables. Season the skewers with salt and pepper.
- Prepare a grill for medium-high heat. Brush the grill grates with oil and grill the skewers, covered, turning them occasionally, until the tofu has grill marks and the vegetables are cooked through and a bit charred on the edges, 16 to 20 minutes.
- Transfer the skewers to a platter and spoon the pine nut and herb sauce over them. Serve with warm naan or pita.
GRILLED TOFU AND VEGETABLE PITA POCKETS
Categories Sandwich Vegetable Vegetarian Lunch Feta Mint Tofu Bell Pepper Summer Bon Appétit
Yield Makes 2 Servings
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium heat). Whisk dressing and mint in small bowl to blend. Arrange tofu, bell peppers and green onions on small platter; brush with some of dressing mixture.
- Wrap pita bread in foil; place at edge of grill to warm through. Grill vegetables and tofu until lightly charred and heated through, occasionally turning and brushing with some dressing mixture, about 8 minutes for vegetables and 5 minutes for tofu.
- Cut tofu and peppers into 1/4-inch pieces. Fill each pita half with 1/4 of tofu and peppers. Top each with 2 green onions and 1/4 of feta cheese. Drizzle with any remaining dressing mixture and serve.
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- Prepare tofu marinade by combining all tofu souvlaki ingredients (except tofu) in a shallow dish or tupperware. Using your hands tear the tofu into bite sized pieces and add to marinade. Toss to coat and allow to rest for at least 15 minutes.
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- Open the tofu, drain liquid from the package, and then wrap it in a clean towel, placing a heavy object on top of it to press out excess liquid from it. (Or use a tofu press). Let the tofu press for 10-15 minutes.
- If desired, warm the pitas on the grill or however you prefer. Add two slices of tofu to each pita, along with plenty of lettuce, tomato, tzatziki, French fries if using, and any other toppings of choice. Enjoy hot.
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