You know, I’m just really into the marinated and baked tofu thing lately. Half because I’m working a lot and baked tofu is really versatile and easy to have on-hand when I’m not home to cook, and half because I’ve just been craving veggie sandwiches ALL the time. So, these fajita pitas are not just good because the name rhymes, they are also super tasty and easy to package up for lunch. Make a bunch up and keep ready to grab if you’re short on time during the week, brown-bag style 😉
Feel free to stuff the pitas with whatever you prefer, of course. If you have the time, it would be really good with grilled peppers and onions, or with roasted red pepper instead of raw.
Ingredients for tofu:
1 tofu brick, firm or extra firm
1/2 cup olive oil
1/2 cup lemon juice
1 garlic clove
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon brown sugar
1 teaspoon sriracha
Dash of dried basil, oregano and black pepper
Ingredients for the pitas (suggested):
Whole wheat pitas, toasted
Your fave hummus (I used roasted red pepper)
Sliced bell peppers
Spinach or other greens
First step is always to press the tofu. Wrap in a towel or something and put on a plate or board with some weight on top. I use a cast iron skillet and a can or two of beans. (I just learned there is a tofu press appliance you can buy. Kitchen luxuries! Whatever I’m old school) Leave it there for at least half an hour to get all that water out.
While that’s happening, whisk up the marinade. Combine the olive oil, lemon juice, garlic, chili powder, paprika, cumin, sugar, and sriracha in a bowl or measuring jug and whisk to combine really well. Add a sprinkle of dried basil, oregano and ground black pepper. Taste and adjust if necessary.
When the tofu is pressed, dry it off and cut into planks. I do 12 per brick. Lay flat in a pan of some sort and pour the marinade over – save about 1/4 cup for later, though. Mix them around and get the marinade all up in there. Cover and refrigerate for at least 2 hours – the longer, the better. Refrigerate the remaining marinade for later, too.
Alright, fajita pita time. Preheat your oven to 400. Transfer the marinated tofu to a baking tray in a single layer. Bake at 400 for 15 minutes. Take them out, flip the planks over, and add half the remaining marinade – spread a little on each piece. Bake for another 10, then flip again and add the rest of the marinade. Bake for another 5-10 minutes. Until crispy.
Now you’re ready to assemble! Toast your pitas a little if you want, spread some hummus in the inside, stuff with some greens and add a piece of tofu to each side. Add toppings! I did peppers, tomatoes and avocado. 🙂
- You could totally make a double batch of the marinade and cook up some peppers, onions and whatever other veggies you want you had with the sauce in a hot skillet, and then top with the tofu for more traditional fajitas.
- Or, make fajita veggies and stuff those into the pita too.
- I’m going to use my leftover pitas for breakfast – toast them, and then spread peanut butter and blueberry preserves inside, and stuff with sliced bananas. So good