Ingredients
Scale
- 2 blocks of firm tofu
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp lemon zest
- 2 tbsp ground paprika
- 1 tbsp dried oregano
- 1 tsp salt
- 1/4 tsp black pepper
- to serve: toasted pitas, avocado, feta, chili flakes, dill, vegan yogurt or mayo
Instructions
- Wrap the tofu in a clean kitchen towel or several sheets of paper towel. Place a heavy object on top and press for 15–20 minutes to remove excess water.
- While the tofu presses, whisk together the olive oil, lemon juice, lemon zest, oregano, paprika, salt, and black pepper in a large bowl.
- Tear the pressed tofu into bite-sized chunks and add it to the marinade. Toss well to coat and leave to marinate while you prepare the remaining ingredients.
- Heat a wide frying pan over medium heat. Add the marinated tofu, scraping all of the marinade from the bowl into the pan. Cook for 15–20 minutes, stirring occasionally, until the tofu is lightly charred and the marinade has reduced and coated the tofu.
- Lightly toast the pita breads and cut them in half to create pockets. Fill each pita with lettuce, avocado, vegan feta, and the lemon paprika tofu. Top with fresh dill and a drizzle of vegan yogurt. Serve immediately and enjoy.
Find it online: https://cookingwithparita.com/recipe/lemon-paprika-tofu-pitas/