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Recipe : Entry # 1493
Dowe Foreman
Recipe Title
Greek Veggie Pitas
Recipe Theme
Main Dishes
South Alabama EC
1 lb. water packed extra firm tofu (such as NaSoya). Freeze tofu overnight, thaw, rinse and drain. Squeeze moisture out with hands, then place between flat weave towels (like a flour sack) and squeeze until most of the moisture is gone. Cut into small cubes. Place in large bowl.
2 cups broccoli cut in small pieces
1 cup thinly sliced red onion
3 cloves garlic finely minced
In smaller bowl combine:
½ cup olive oil
1½ teaspoons salt
3 tablespoons lemon juice
1½ tablespoons sweet basil
1 tablespoons oregano
Mix thoroughly then pour over salad and toss.
Chill overnight.
Before serving add:
2 cups chopped roma tomatoes (app. 5)
½ can green ripe olives
½ cup crumbled feta cheese
1 pack whole-wheat pitas
Cut pitas in half, toast lightly, open pita (so it won’t close as it cools) and fill with salad. Enjoy!