Spinach Artichoke Pesto & Tofu Pitas
From: Ian Seddon's Cookbook
🥘 Ingredients
- Spinach Artichoke Pesto 1 cup
- large shallot 1
- large lemon 1
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- of extra-firm tofu 1
- extra virgin olive oil 2 tbsp
- za'atar 2-3 tsp
- pure maple syrup 1 tsp
- Little Gem lettuce or romaine lettuce 3-5 oz
- Persian cucumbers or small English cucumber 1
- toasted pine nuts ¼ cup
- Freshly
- vegan pitas 4
If you didn’t buy za'atar, make this substitute. See the za'atar grocery note on your grocery list for whether you need to scale the recipe. If your pine nuts are raw, add to a small skillet over medium-low heat, and toast for 7 to 8 minutes, stirring occasionally until nutty and browned. Storage: Store the pesto, Za'atar Tofu, and veggies separately in the fridge for up to 5 days. The tofu is great cold in the pitas, or reheat in a nonstick pan with a touch of oil for a few minutes until heated through. Prep the salad mix as listed in step 5, then assemble the pitas as listed in the last step right before serving. Nutrition boost: For more protein, add some hemp seeds to the salad filling. For more veggies, stuff your pita with some broccoli sprouts or microgreens. Shortcut: If you bought pre-baked tofu, simply slice it and stuff into the pitas in the last step. If desired, season with a pinch of za'atar.
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1Gather: Spinach Artichoke Pesto . For the pickled shallots: large shallot , large lemon , A pinch of kosher salt, A pinch of organic cane sugar. For the za'atar tofu: of extra-firm tofu , extra virgin olive oil , za'atar , pure maple syrup . For the crunchy salad mix: Little Gem lettuce or romaine lettuce , Persian cucumbers or small English cucumber , toasted pine nuts , Freshly cracked black pepper, vegan pitas .
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2Take the Spinach Artichoke Pesto out of the fridge to sit at room temperature.
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3Make the Pickled Shallots. Slice the shallot thinly (use a mandoline if you have one). Add the shallot to a small bowl with 2 tbsp lemon juice, a pinch of salt, and a pinch of sugar. Stir well and set aside for 10 minutes , stirring once or twice.
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4Prep the tofu. Gently press down on the tofu with a towel to remove some water. Starting on the shorter side of the block, slice the tofu crosswise into ⅓-inch (.75 cm) thick slabs, about 12 to 14 slabs in 1 (14-ounce / 400g) block. Gently press down on the slabs with a dry towel to get out more water, repeating a few times. Sprinkle the top side of the slabs with a few pinches of salt.
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5Cook the tofu. Line a large plate with a few paper towels. Heat 2 tbsp of olive oil in a 12-inch (30 cm) nonstick frying pan over medium-high heat. Once shimmering, carefully add the tofu (salt side down). Sprinkle top sides with 2 pinch of salt. Cook for 5-7 minutes or until the bottoms are golden brown. If the oil has dried up, add a drizzle more. Using a thin spatula or small offset spatula, flip the tofu and cook for 4 to 5 minutes until golden brown on the other side. Transfer to paper towels to remove excess oil. When cool enough to touch, tear the cooked tofu into rustic chunks. Add the tofu chunks to a bowl, and add 2 tsp za'atar, maple syrup, and a squeeze of lemon juice. Toss to coat. Taste, adding more za'atar, maple syrup, lemon, or salt as desired.
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6While the tofu cooks, prepare your side salad (if you’re making one) and make the Crunchy Salad Mix. Chop the lettuce. Thinly slice the cucumbers. In a bowl, combine the lettuce, cucumber, Pickled Shallots (with the juices), toasted pine nuts (if using), a drizzle of olive oil, and a pinch of salt and black pepper. Toss well. Taste, adding more lemon juice, olive oil, or salt/pepper if needed. TIP: If saving leftovers, only make as much salad filling as you can eat.
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7Warm or toast the pitas, then cut in half and slice open. Spread 2 tablespoons ( timer ) of Spinach Artichoke Pesto into each pita half. Stuff each pita half with the Za'atar Tofu and spoon in the Crunchy Salad Mix. Serve with your side salad, if you made one.