Cheez It Fried Tofu Pita Pocket Recipes

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SHAWARMA-SPICED TOFU PITA WRAPS



Shawarma-Spiced Tofu Pita Wraps image

Squeezing the tofu to get rid of as much water as possible primes it to soak up oil, spices, and, in a word, flavor.

Provided by Chris Morocco

Categories     Tofu     Onion     Vinegar     Coriander     Paprika     Cinnamon     Yogurt     Garlic     Cucumber     Mint     Dinner     Quick & Easy     Vegetarian     Quick and Healthy

Yield 4 servings

Number Of Ingredients 14

1/2 small red onion, thinly sliced
3 Tbsp. seasoned rice vinegar
1 (14-oz.) block firm or extra-firm tofu, drained
3 Tbsp. extra-virgin olive oil
2 tsp. ground coriander
2 tsp. smoked Spanish paprika
1/2 tsp. crushed red pepper flakes
1/2 tsp. ground cinnamon
1 tsp. kosher salt, plus more
1/2 cup whole-milk Greek yogurt
1 small garlic clove, finely grated
4 pitas, warmed
2 Persian or mini cucumbers, thinly sliced lengthwise
Mint leaves (for serving)

Steps:

  • Preheat oven to 425°F. Toss onion and vinegar in a small bowl to coat; set aside.
  • Squeeze tofu over a medium bowl, gently at first, then more firmly to expel as much water as possible (like squeezing out a big sponge). Don't worry if it starts to crack apart. When no more liquid comes out, tear tofu into 1" pieces. Arrange in a single layer on a large rimmed baking sheet. Toss with oil, then add coriander, paprika, red pepper flakes, cinnamon, and 1 tsp. salt. Toss well to coat. Roast tofu, turning once or twice, until crispy around the edges and well browned, 20-25 minutes (the tofu will get crispier as it cools, so don't be tempted to take it too far and dry it out in the oven).
  • Stir yogurt and garlic in a small bowl; season with salt. Assemble by dividing yogurt among pitas, followed by tofu, cucumbers, drained pickled onion, and a handful of mint.

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