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Epicurious

Grilled Tofu and Vegetable Pita Pockets

3.5

(6)

Purchased tabbouleh spooned onto whole romaine lettuce leaves is ideal with these Mediterranean-inspired sandwiches. Follow with baklava and fresh grapes.

Recipe information

  • Yield

    Makes 2 Servings

Ingredients

1/2 cup bottled Italian dressing
3 tablespoons finely chopped fresh mint
4 3/4-inch-thick slices firm tofu (from 14-ounce package), drained well on several paper towels
2 medium-size green bell peppers, quartered lengthwise, seeded
8 green onions, all but 3 inches of green tops trimmed
2 7-inch-diameter pita breads, cut in half crosswise
1/2 cup crumbled feta cheese (about 2 ounces)

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

TagsSandwichMediterraneanMintHerbs & SpicesTofuBell PepperVegetableScallionOnionRoot VegetableFetaCheeseDairyMainDinnerVegetarianQuickEasyWeeknight Meals30 Minutes or LessGrillingBon Appétit
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