Healthy Vegan Tofu Souvlaki Pitas and Greek Salad Recipe
A Plant prepped meal that I order every time they offer it on their weekly grocery list!
It always satisfies me in a filling yet light kind of way, and its perfect before or after a workout!
Fuel for the soul. It fill my heart up with good cheer, and my brain up with mood balancing omega 3s and proteins!
Enjoy this Vegan Dish, I know I did! ðŸ«
Tofu Souvlaki Pitas
Ingredients
227g Organic Tofu
2 tbsp Tofu Seasoning Blend (vegetable seasoning, oregano, thyme, marjoram).
1 tbsp of Lemon
3 Garlic Cloves
1 Small Red Onion
4 oz of Kalamata Olives
2oz Vegan Feta
1 Tomato
2 Mini Cucumber
4 oz of Vegan Yogurt
2 Greek Pita
Preheat the Oven to 375F.
Juice half of a Lemon into a Bowl, press 2 cloves of garlic, add tofu seasoning and 2-4 tbsp of avocado oil and whisk to combine. Taste and adjust with sea salt as needed.
Pat dry the tofu with a kitchen towel, then cut it into 1-inch cubes, add to the bowl with the marinade and gently toss with your hands to coat the tofu on all sides.
Put Tofu with Onions on a baking sheet and bake in the oven for 15-20 minutes until Tofu is lightly crisp on the edges.
Grate 1/3-1/2 of a cucumber into a new bowl. Add the vegan yogurt, press the remaining garlic, season with salt and pepper, and drizzle with olive oil and lemon juice. Whisk to combine.
Roughly chop the tomato and remaining cucumbers and place into a new bowl. Chop and add about 1/4 of onion and add the kalamata olives.
Chop the remaining onion into 1-inch pieces and add to the bowl with the Tofu.
Finely chop the parsley.
Place the Pita in the oven for 3 minutes, until it is lightly crisp.
Lay a bed of Mixed greens on your plate, and add the mixed Greek salad with olive oil and lemon juice.
Layer each Pita with yogurt sauce and tofu, and garnish with parsley.
Serve with the Salad, and sprinkle vegan feta on top!
Enjoy!
