Tofu Salad In Pitas Food

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.

FATTOUSH SALAD WITH TOFU & MINT DRESSING

Steps:

• Preheat oven to 180 °C (350 °F). Mix 30 mL (2 tbsp.) lemon juice, apple cider vinegar and salt in a shallow dish to make tofu marinade. Set aside. Cut tofu into 8 slices. Cut each slice in half. Place tofu in marinade. Set aside. Line a large baking sheet with parchment paper. Tear pitas into pieces. Spread out on baking sheet and bake for 10 minutes or until golden brown. Mix mint, 45 mL (3 tbsp.) lemon juice, maple syrup, Dijon mustard and garlic in a food processor or hand blender container. Blend until smooth. Gradually add 60 mL (¼ cup) olive oil. Set aside. In a large bowl, mix lettuce, cherry tomatoes, cucumbers, pepper and green onions. Set aside. Heat 15 mL (1 tbsp.) oil in a large skillet over medium-high heat. Remove tofu from marinade and brown in the skillet for about 2 minutes on each side. Add mint dressing and pita chips to salad. Garnish with tofu and serve. This recipe has been approved by nutritionists at the Montreal Heart Institute.

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.

ASIAN TOFU PITAS

Steps:

• Spray a large skillet with cooking spray then heat until hot. Add the onion, peppers, & garlic and cook over medium heat for 2 minutes.
• Add the tofu, soy sauce, & pepper to the vegetables, stir. Continue to cook another 3-4 minutes or until the tofu is heated through. Remove from the heat & cool slightly.
• Mix the tomatoes & spinach in with the tofu & vegetables then stuff each pita half with the mixture. Serve immediately.

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.

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.