for the family

greek tofu pitas

a pita filled with lemony tofu, hummus, red onion, feta and cucumbers.

For the lemon dressing

  • zest of one lemon (again, I shave the lemon with a paring knife and mince the larger zest pieces to tiny little pieces)
  • scant 1/4 cup olive oil
  • black pepper
  • 1/2 teaspoon oregano (fresh is better, I used dried)
  • 1/4 teaspoon each thyme, rosemary
  • pinch red pepper flakes

Mix all that together and let the flavors meld for at least an hour, overnight is better.

For the tofu, cut the block of extra firm tofu into 6 steaks, saute over medium heat for about 8-10 minutes per side, until dark golden.  Toss in the lemon oil mixtures, mix around to coat, maybe a minute or two.  A good size pinch of salt on top, then take them out of the pan.

I used store bought hummus and feta/red onion/cucumber stuff.  I’d rather have made it myself, but finals are fast approaching.

Cut the pita in half, smear some hummus on one side, insert your tofu, put a nice pile of the other ingredients on top, and nom nom away.  Delicious!

Variations: grill the tofu instead of saute, before coating with lemon stuff.  Tzatziki, or other dressing.

Just something I thought up on my way home from school today, worked out quite well.


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