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This Pita is a meal in your hands and is so easy to prepare.

The Tropical Citrus Tofu – my 8th marinade experiment and the 4th that has been a worthy of publishing on Kitchen Rebellion; gotta keep at it! – bakes up super tangy-flavourful and is a perfect filing for a pita, wrap, sandwich or roll. Anywhere salad and bread meet, there is room for Tropical Citrus Tofu. If you want to tone down the tang, leave out the lemon juice and up the pineapple to 1/2 cup.

The salad filling here is totally up to you – pick and mix from my suggestions or use your other favourite ingredients. The hummus layer isn’t compulsory, either, but you want something similar. It makes for a perfect, creamy backdrop. If you can’t eat legumes, use babaganoush instead; it’s made from eggplant, has a similar texture to hummus and is tasty as hell.

 

The Whatever Vegan Pita with Tropical Citrus Tofu

 

Ingredients:

Tropical Citrus Tofu

250g firm tofu, drained and pressed

Marinade:
1/4 tsp allspice
1/2 tsp ground ginger
1/4 tsp garam masala
1 tbsp rice bran oil (or peanut oil, canola oil)
1 tbsp fresh lime juice
zest & juice of one lemon
1/3 cup pineapple juice
1/3 cup orange juice

 

Ad-Lib Vegan Pita

4 medium size wholemeal pitas
1/2-3/4 cup hummus
a couple of handsful lettuce leaves
4 salad ingredients from the list below

Salad suggestions:
sliced tomato
grated carrot
sliced beetroot
finely sliced red onion
sliced spring onion
roasted red capsicum pieces
pineapple slices
mango pieces
sliced cucumber

 

What to do:

For the Tropical Citrus Tofu:
In a small bowl, combine marinade ingredients and mix well. Pour into an 11 x 7 ” baking dish.

Cut tofu block widthwise into eight equal pieces. Add to baking dish. Flip each piece to make sure they are covered in marinade. Cover and refrigerate for a couple of hours, flipping each piece after 30 mins.

Preheat oven to 180 C. Bake tofu for 40-50 minutes, until marinade has reduced completely, flipping each piece after 30 minutes. When done, remove from oven and let sit for 10 minutes to cool. Reduce oven heat to 160 C.

Putting the Pitas together:

While tofu is cooling, put pitas in the oven and bake until hot to touch, about 5 minutes.

Remove from oven, slice horizontally across one end, then carefully cut down inside each pita to make a pocket.

Smear a generous amount of hummus inside each pocket, making sure you cover the whole thing (hummus is key! live by this mantra, people!).

Line each pocket with a layer or two of lettuce leaves. Add two pieces of tofu to each, followed by the four chosen salad ingredients.

Drizzle with a balsamic vinaigrette or a a little sweet chilli sauce if you want some extra snap.

Serves 4.