Description
This Sheet Pan Tofu Pitas meal is a true weeknight lifesaver—minimal effort, maximum flavor, and perfect for feeding a mixed-diet family with ease.
Ingredients
Units
Scale
For the tofu:
- 3 cloves garlic, grated
- 1 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 2 Tbsp lemon juice
- 2 1/2 tsp oregano
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp kosher sea salt
- 15–oz extra firm tofu, torn into chunks
- 15-oz can chickpeas, drained and rinsed
- 3 bell peppers (red, orange and yellow)
- 1 cup cherry tomatoes
- 1 red onion, halved and thinly sliced into half moons
- 1/2 cup kalamata olives, pitted
- 1/4 cup crumbled vegan feta (or more, to taste)
- 1/2 cup hummus, garlic sauce, and / or vegan tzatziki (to serve)
- 6 pieces pita or flatbread
For the Oregano Potato Wedges:
- 1/4 cup red wine vinegar
- 2 Tbsp lemon juice
- 1/4 cup olive oil
- 1/4 cup oregano
- 1 tsp salt
- Freshly ground black pepper, to taste
- 3 Yukon gold potatoes, sliced into wedges
Instructions
- Preheat the oven to 425°F.
- In a small bowl, whisk the garlic through sea salt. Set aside. In another bowl, whisk together the red wine vinegar through salt for the potatoes.
- On a sheet pan, lined with parchment paper, spread out the tofu, chickpea, peppers, cherry tomatoes, and red onion. Toss with the dressing. On another sheet pan lined with parchment paper, spread out the potatoes and toss with the dressing.
- Bake for 30 minutes, rotating halfway during the cooking time. Remove the tofu and vegetables, and add the olives and feta to the sheet pan. Stir well to combine.
- Meanwhile continue cooking the potatoes for another 10-15 minutes, until they are golden and crispy.
- Serve with the pita and dips for DIY pitas.
Notes
- Spoiler Alert: Leftovers can be stored in airtight containers in the refrigerator for up to a week.
- Soy Allergy? Swap the tofu with a non-soy tofu or Pumfu.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Meals
- Method: Oven
- Cuisine: Mediterranean