Tofu Salad Crunch Pitas Recipes

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AMAZING CRUNCHY TOFU SALAD



Amazing Crunchy Tofu Salad image

Flavor and texture all in one dish. This is a wonderful dish for vegetarians or vegans. A beautiful mixed green salad with a crunchy flavorful tofu and a soy citrus vinaigrette to die for!

Provided by Alyssa

Categories     Salad     Vegetable Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 14

1 (16 ounce) package firm tofu, drained and cubed
2 tablespoons lemon juice
6 tablespoons soy sauce, divided
1 cup cornstarch
2 tablespoons dry bread crumbs
2 medium shallots, finely minced, divided
½ bunch green onions, sliced, divided
vegetable oil for pan-frying
¼ cup champagne vinegar
2 tablespoons white sugar
1 teaspoon chili oil
1 (10 ounce) package mixed salad greens
½ large cucumber, chopped
1 medium tomato, chopped

Steps:

  • Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
  • Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
  • Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
  • Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, and tofu cubes in a large bowl; add the dressing and toss to combine.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 36.4 g, Fat 13.6 g, Fiber 2.2 g, Protein 9.2 g, SaturatedFat 2.1 g, Sodium 945.6 mg, Sugar 7.3 g

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.

GREEK TOFU PITAS



Greek Tofu Pitas image

Made up as a great vegetarian gyro! If you are not vegetarian, this marinade/recipe would be fabulous with chicken as well.

Provided by sofie-a-toast

Categories     One Dish Meal

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 17

14 ounces extra firm tofu
2 tablespoons olive oil
1/2 cup broth
1/4 cup pesto sauce
3 large garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon lemon juice
salt
pepper
1/3 cup crumbled feta
1/3 cup tzatziki, sauce
1 cucumber, chopped
1 large tomatoes, chopped
1/4 cup pitted kalamata olive, chopped
4 pita bread

Steps:

  • drain the tofu and press for 30 min by putting between paper towels with a large weight (book or heavy pan) on top.
  • Prepare the marinade by mixing oil, broth, pesto, garlic, oregano, thyme, rosemary, lemon and salt and pepper to taste.
  • cut the tofu into thin strips. Marinate the tofu for 1hr minimum, tossing a few times to make sure it is evenly distributed but being careful not to break pieces.
  • meanwhile, combine cucumber, tomato, olive and feta in a bowl.
  • Take the tofu out of the marinade (reserve marinade) and fry over very high heat in a non-stick skillet until darkly browned (very important that it is non-stick!). Turn off heat and immediately pour extra marinade over tofu. The pan will be very hot and the marinade should mostly cook off immediately,.
  • Meanwhile, heat up pitas in oven or microwave. Cut in half and fill each one with tofu, tzatziki, and veggies.

Nutrition Facts : Calories 366.7, Fat 15.6, SaturatedFat 4, Cholesterol 11.2, Sodium 616.2, Carbohydrate 42.9, Fiber 4.2, Sugar 4.5, Protein 16.7

TOFU SALAD - EASY VEGAN - MAKE AHEAD (MOOSEWOOD)



Tofu Salad - Easy Vegan - Make Ahead (Moosewood) image

Courtesy of the original Moosewood Cookbook. Love that you can make it ahead and just pull it out of the fridge at serving time. I'm serving this at a birthday party buffet to make sure there is something substantial for vegetarians/vegans in the group. The book recommends stuffing this salad into pita bread to make it a meal, which I've never tried but sounds great. Prep time includes the minimum 2 hours for marinading. Serves 6 as the main attraction, but more if it's a side dish. Enjoy!

Provided by magpie diner

Categories     Soy/Tofu

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 20

4 tablespoons sesame oil
5 tablespoons rice vinegar or 5 tablespoons cider vinegar
1 tablespoon sugar (or your choice of sweetener)
3 tablespoons tamari or 3 tablespoons light soy sauce
3 garlic cloves, minced
1/4 teaspoon salt, to your taste
1 dash crushed red pepper flakes, to your taste
1 teaspoon fresh ginger, minced (optional)
1 lb extra firm tofu, well drained (6 cakes)
12 medium mushrooms, left whole
1 small carrot, grated (or in matchsticks)
1 small bell pepper, finely chopped (any colour except green)
1 -2 cup cabbage, shredded (optional)
1 -2 shallot, minced (optional)
fresh mung bean sprouts (optional)
1/2 cup coarsely chopped peanuts (optional)
minced fresh cilantro (optional)
minced fresh parsley (even basil would be nice) (optional)
1 fresh tomato, diced (optional)
sesame seeds (optional)

Steps:

  • Combine marinade ingredients in a large bowl.
  • Cut the tofu into 1/2 inch cubes and add it along with the salad veggies into the marinade. Stir gently.
  • Cover and let marinade at room temperature for at least two hours. You can prepare this a few days in advance, in which case just keep it in the fridge.
  • Serve cold or at room temperature, sprinkled with all or some of the toppings.

Nutrition Facts : Calories 162.7, Fat 12.4, SaturatedFat 2, Sodium 616.9, Carbohydrate 6.9, Fiber 1.6, Sugar 4.1, Protein 8.5

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