Tofu Salad In 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.

TOFU SALAD

Steps:

• In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator.
• Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside.
• Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.

TOFU SALAD

Steps:

• Blot tofu dry. Wrap in a clean kitchen towel; place on a plate and refrigerate at least 1 hour. In a large shallow dish, whisk vinegar, soy sauce, sesame oil, sriracha, peanut butter and ginger until smooth. Add tofu; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally. Drain tofu reserving marinade; pat dry. In a large skillet, heat canola oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, combine romaine, carrots, avocado, tomatoes, onion and tofu. Pour reserved marinade over salad; toss to coat. Sprinkle with sesame seeds. Serve immediately.

GRILLED TOFU AND VEGETABLE PITA POCKETS

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.

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.

GREEK TOFU PITAS

Steps:

• drain the tofu and press for 30 min by putting between paper towels with a large weight (book or heavy pan) on top.
• Prepare the marinade by mixing oil, broth, pesto, garlic, oregano, thyme, rosemary, lemon and salt and pepper to taste.
• cut the tofu into thin strips. Marinate the tofu for 1hr minimum, tossing a few times to make sure it is evenly distributed but being careful not to break pieces.
• meanwhile, combine cucumber, tomato, olive and feta in a bowl.
• Take the tofu out of the marinade (reserve marinade) and fry over very high heat in a non-stick skillet until darkly browned (very important that it is non-stick!). Turn off heat and immediately pour extra marinade over tofu. The pan will be very hot and the marinade should mostly cook off immediately,.
• Meanwhile, heat up pitas in oven or microwave. Cut in half and fill each one with tofu, tzatziki, and veggies.

TOFU SALAD IN PITAS

Steps:

• Mash tofu with fork. Note if you want to marinate it in a dressing or the like choose a pressable tofu and then after pressing marinate before this step.
• Stir in everything but the yogurt add the veggies after the others are well mixed.
• IF it is dry then stir in the yogurt to moisten and help hold it together. IF you are using Vegan, add a bit more Vegan mayo instead.
• Lightly toast the pitas halves in toaster or toaster oven. open the halves carefully into pockets then stuff.
• Use either the sprouts or lettuce or both. You may vary with other sprouts or veggies also.
• Note do NOT toast the Lavash or the lettuce leaves you use for wraps. The Lavash can be rolled, wrapped in plastic wrap, refrigerated over night then sliced into pinwheels.
• Lavash is also called cracker bread,lawaash, parak,Armenian cracker bread, lahvosh,lavosh, lawasha or naan-e-lavaash.
• My local Walmart Deli department sells it as Lavash.

TOFU SALAD CRUNCH PITAS

Steps:

• Stir fry tofu cubes in vegetable oil in a non-stick skillet until golden and crispy, about 15 minutes.
• Sprinkle with salt.
• Combine all ingredients except pita bread and lettuce.
• Cover and refrigerate for one hour to blend flavors.
• Line pita pockets with leaf lettuce and fill with tofu salad.
• To press tofu, cut tofu block into 2 or 4 equal pieces and lay on a plate covered with paper towels or a clean dish cloth.
• Cover with more paper towels or dish cloth.
• Place another plate on top and on top of the plate put a heavy object.
• Let stand from 20 minutes to one hour, changing paper towels as they become soaked.
• The longer you press, the firmer the tofu will be.