Greek Tofu Pitas Recipe

Name: Greek Tofu Pitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces extra firm tofu; 2 tablespoons olive oil; 1/2 cup broth; 1/4 cup pesto sauce; 3 large garlic cloves, minced; 2 teaspoons dried oregano; 2 teaspoons dried thyme; 2 teaspoons dried rosemary; 1 teaspoon lemon juice; salt; pepper; 1/3 cup crumbled feta; 1/3 cup tzatziki, sauce; 1 cucumber, chopped; 1 large tomatoes, chopped; 1/4 cup pitted kalamata olive, chopped; 4 pita bread

Servings: persons

14 ounces extra firm tofu
2 tablespoons olive oil
1/2 cup broth
1/4 cup pesto sauce
3 large garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon lemon juice
salt
pepper
1/3 cup crumbled feta
1/3 cup tzatziki, sauce
1 cucumber, chopped
1 large tomatoes, chopped
1/4 cup pitted kalamata olive, chopped
4 pita bread

1
drain the tofu and press for 30 min by putting between paper towels with a large weight (book or heavy pan) on top.
2
Prepare the marinade by mixing oil, broth, pesto, garlic, oregano, thyme, rosemary, lemon and salt and pepper to taste.
3
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.
4
meanwhile, combine cucumber, tomato, olive and feta in a bowl.
5
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,.
6
Meanwhile, heat up pitas in oven or microwave. Cut in half and fill each one with tofu, tzatziki, and veggies.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 14 ounces extra firm tofu, 2 tablespoons olive oil, 1/2 cup broth, 1/4 cup pesto sauce, and more.

Yes, Greek Tofu Pitas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Tofu Pitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions