Bbq tofu-stuffed pita pockets
By 
Not to sound… well, basic, but as a vegan, I almost always have leftover tofu and a few veggies lingering in my fridge, and it can be a challenge figuring out creative ways to use them up. This recipe came about in a clean-out-the-fridge moment. To say I was pleasantly surprised with the result is an understatement, since it’s now in this book!
The tofu in its sauce can be stored in an airtight container in the fridge for up to 4 days. Reheat it in the microwave just before serving. Store the other ingredients separately and assemble the pitas just before serving.
| Prep Time | 10 |
| Cook Time | 20 |
| Servings |
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Ingredients
- 1 tablespoon (15 milliliters) olive oil
- 1/2 cup (125 milliliters) chopped white onion
- 12 ounces (375 grams) firm tofu, pressed and cubed
- 1/2 cup (125 milliliters) vegan BBQ sauce
- 2 medium pita pockets, halved
- 1/4 cup (60 milliliters) vegan mayonnaise
- 2 cups (500 milliliters) shredded romaine lettuce
- 1 large carrot, shredded
- 1 cup (250 milliliters) alfalfa sprouts or microgreens
Ingredients
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Instructions
- Heat a large frying pan over medium heat for 30 seconds. Add the oil and onion and cook for about 5 minutes, stirring frequently, until translucent. Add the tofu cubes and cook for 3 minutes, stirring occasionally, until beginning to brown.
- Reduce the heat to medium-low. Add the vegan BBQ sauce and stir to combine. Cook for 5 minutes, stirring frequently, until the tofu is coated and the sauce has thickened slightly. Remove from the heat.
- Evenly divide the vegan mayonnaise, lettuce, carrot, sprouts, and tofu among the 4 pita halves. Serve immediately.