Best 2 Grilled Tofu And Vegetable Pita Pockets Recipes

Craving a simple, flavorful, and protein-packed meal? Look no further than grilled tofu and vegetable pita pockets! These easy-to-make delights combine the smoky flavor of grilled tofu with a medley of colorful vegetables, all wrapped up in a warm and fluffy pita pocket. Whether you're a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, this recipe is sure to become a favorite. So gather your ingredients, fire up the grill, and let's dive into the art of creating these delectable pita pockets.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED TOFU AND VEGETABLE SKEWERS

Grilled Tofu and Vegetable Skewers image

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

Ingredients

One 14-ounce block extra-firm tofu, drained
1 medium zucchini (about 1/2 pound), cut into twelve 1/2-inch-thick rounds
1 medium yellow squash (about 1/2 pound), cut into twelve 1/2-inch-thick rounds
1 medium red onion, cut into twelve 1 1/2-inch pieces
1 red bell pepper, cut into twelve 1 1/2-inch pieces
2/3 cup lightly packed Italian parsley leaves, chopped
2 teaspoons dried oregano
2 tablespoons finely chopped shallot
2 teaspoons minced garlic
2 teaspoons honey
6 tablespoons red wine vinegar
2/3 cup extra-virgin olive oil, plus more for the grill grates
Kosher salt and freshly ground black pepper
1/2 cup toasted pine nuts (about 2.5 ounces)
Warm naan or pita, for serving

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

Grilled Tofu and Vegetable Pita Pockets image

Categories Sandwich Vegetable Vegetarian Lunch Feta Mint Tofu Bell Pepper Summer Bon Appétit

Yield Makes 2 Servings

Number Of Ingredients 7

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)

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.

Tips:

Use extra firm tofu. This type of tofu holds its shape best when grilled.
Press the tofu before grilling. This helps to remove excess water and makes the tofu more flavorful.
Marinate the tofu. This helps to add flavor and moisture to the tofu.
Grill the tofu over medium heat. This helps to prevent the tofu from sticking to the grill and burning.
Flip the tofu once during grilling. This helps to ensure that the tofu is cooked evenly.
Use a variety of vegetables in your pita pockets. This adds color, flavor, and texture to the dish.
Choose a flavorful pita bread. This will help to complement the other ingredients in the dish.
Serve the pita pockets with your favorite dipping sauce. This adds an extra layer of flavor and moisture to the dish.

Conclusion:

Grilled tofu and vegetable pita pockets are a delicious and healthy meal that can be enjoyed for lunch or dinner. They are easy to make and can be customized to your liking. With a little planning, you can have a tasty and satisfying meal on the table in no time. So next time you're looking for a quick and easy meal, give grilled tofu and vegetable pita pockets a try. You won't be disappointed!