Sheet Pan Greek PitasNov 10, 2021
If you're new to pan cooking, you're going to love how easy it is to make these Greek Pitas. I used one of our batch cooking staple dressings as the marinade and flavor booster in this recipe. Just toss the tofu and veggies on the pan with the dressing, bake and voila - dinner is served!
This recipe couldn't be simpler. I love that it all cooks on one pan! I like to buy extra firm tofu so I don't have to press it. If you prefer firm, make sure you allow 20-30 minutes to press your tofu before you prepare the recipe.
We focused on cauliflower for this recipe because were were balancing the flavors with the rest of the meals in the weekly menu, but cherry tomatoes would also be a wonderful addition to this sheet pan meal.
If you've got a mix of vegans and non vegans, just make two separate sheet pans - one with tofu and one with chicken. They can bake at the same time. No separate meals required!
I love to serve these pitas with one of the Greek inspired salads from our Member Recipe Library, such as our Farro Tabbouleh Salad or Israeli Salad. (Not a member? Try us for $1 here.)
You can also serve this as as salad. Prepare a traditional Greek salad of romaine, tomato, cucumber and red onion. Toss everything together, top with the contents from the sheet pan and drizzle with the dressing.
Sheet Pan Greek Pitas
Prep time: 15 minutes | Cook time: 30 minutes
Serves 4 to 6
14-oz extra firm tofu, drained and cut into 1-inch cubes (press for 30 minutes if not using extra firm)
14.5-oz can artichoke hearts in water, drained and quartered
2 cups cauliflower florets
½ cup kalamata olives
½ lemon, juiced
6 pita breads, sliced in half
½ cup store-bought garlic sauce (optional)
1. Preheat the oven to 350°F.
2. On a sheet pan lined with parchment paper or silpat mat, toss the tofu, artichoke hearts, and cauliflower, ¼ cup Creamy Greek Tahini Dressing. Bake for 30 minutes, tossing halfway through the cooking time.
3. Remove the sheet pan from the oven and toss with ¼ cup more of Creamy Greek Tahini Dressing and lemon juice.
4. Serve with the pita bread, more Creamy Greek Tahini Dressing and garlic sauce.
Soy Allergy? Replace the tofu with Pumfu or a soy free tempeh.
Gluten Allergy? Use gluten-free pitas or flatbread.
Spoiler Alert: Greek Sheet Pan Pitas will stay fresh in an air-tight container in the refrigerator for a week.
For non vegans: Divide the contents of the sheet pan onto two sheet pans and add 1 cup cubed chicken to the pan.
More Greek-style Recipes: