Grilled Tofu And Vegetable Pita Pockets Recipes

PITA POCKETS WITH GRILLED VEGGIES

Pita Pockets with Grilled Veggies image

Provided by Food Network

Time 20m

Yield 8 servings

Number Of Ingredients 7

Ingredients

2 small green, red or yellow bell peppers, cut into 2-inch strips
2 slices fresh or canned DOLE® Pineapple
1 medium zucchini, cut into 1/2-inch thick slices
Olive oil to brush
1 pkg. DOLE® All Natural Endless Summer Kit
1/3 cup crumbled feta cheese
8 pita pockets (about 7-inches), cut in half

Steps:

Brush bell peppers, pineapple and zucchini slices with olive oil. Grill pieces on each side until tender. Cool slightly; cut into chunks.
Combine all ingredients in salad kit except Summer Vinaigrette, in large bowl. Add bell peppers, pineapple, zucchini and feta cheese, toss well. Toss with vinaigrette. Spoon salad mixture into pita breads halves.

GRILLED PITA

Grilled Pita image

Common throughout the Middle East and Mediterranean, pita is traditionally baked at high temperatures in a tandoor (clay) oven. The versatile staple is served with kebabs, falafel, souvlaki, hummus, baba ganoush and many other preparations. It's popular in America, too, but our store-bought pita generally leaves a lot to be desired. (For starters, by the time we get it, it's often several days old.) The good news is that pita is easy to make at home and the soft, tender and fragrant result is well worth it. Although you can bake it in a regular oven, we use a grill to replicate a bit of that smoky tandoor flavor. Cooking the dough on a griddle rather than directly on the grill grates means there's less chance of sticking, making the bread easier to flip.

Provided by Food Network Kitchen

Time 2h40m

Yield 8 pitas

Number Of Ingredients 6

Ingredients

2 1/2 to 3 cups all-purpose flour, plus more for dusting
1 tablespoon instant yeast
1/2 teaspoon table salt
1/2 teaspoon sugar
1 cup warm water, plus more for sprinkling
Olive oil, for brushing

Steps:

Whisk 2 1/2 cups flour and the yeast, salt and sugar in a large bowl. Add the water and mix using a rubber spatula until the dough comes together. The dough should be a little sticky, but soft and able to hold its shape. Add up to 1/2 cup more flour, if needed. Transfer the dough to a floured surface and knead until it's soft, smooth and elastic, 5 to 7 minutes. Alternatively, you can use a stand mixer and knead until the dough becomes soft and elastic, about 5 minutes. The dough might be just a little sticky and that's okay.
Place the dough in a clean bowl and cover with plastic wrap and a kitchen towel. Place in a draft-free area, such as a turned-off oven, until doubled in size, about 90 minutes.
Gently deflate the dough by pressing it down with your hands. Transfer the dough to a lightly floured surface and divide into 8 pieces. Shape each piece into a ball and gently flatten. Cover with a kitchen towel and let rest for 20 minutes.
Meanwhile, place a cast-iron griddle on an outdoor grill and heat it to medium high (450 degrees F) with the lid closed. Alternatively, you can use a large cast-iron skillet.
Use a lightly floured rolling pin to roll out 1 piece of dough into a round about 1/4-inch thick, flipping the dough a few times to prevent it from sticking. Meanwhile, keep the remaining pieces of dough covered with a kitchen towel. Transfer the rolled-out pitas to a baking sheet and cover with a kitchen towel. Repeat with the remaining dough, stacking the rounds with a flour-dusted piece of parchment or wax paper between each round to prevent them from sticking.
Brush the griddle lightly with olive oil. Sprinkle a little water on a rolled-out pita and place it on the griddle. You can cook 2 pitas at a time on a grill pan and 1 pita at a time on a cast-iron skillet. Close the grill and cook until there are small light brown spots on the pita, about 2 1/2 minutes on each side. Some of the pitas will puff up as they cook. Transfer to a platter and cover with a clean towel to prevent them from drying out. Repeat with the remaining rolled-out pitas. (It shouldn't be necessary to re-oil the griddle if it is well-seasoned.) Serve warm.

GRILLED TOFU AND VEGETABLE SKEWERS

Grilled Tofu and Vegetable Skewers image

Tofu and vegetable kebabs are a fast and delicious summer grilling go-to. Using a variety of seasonal vegetables and a zesty herb marinade that does double-duty as a dressing makes this a colorful, crowd-pleasing dish for a cookout or other warm weather meal.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

One 14-ounce block extra-firm tofu, drained
1 medium zucchini (about 1/2 pound), cut into twelve 1/2-inch-thick rounds
1 medium yellow squash (about 1/2 pound), cut into twelve 1/2-inch-thick rounds
1 medium red onion, cut into twelve 1 1/2-inch pieces
1 red bell pepper, cut into twelve 1 1/2-inch pieces
2/3 cup lightly packed Italian parsley leaves, chopped
2 teaspoons dried oregano
2 tablespoons finely chopped shallot
2 teaspoons minced garlic
2 teaspoons honey
6 tablespoons red wine vinegar
2/3 cup extra-virgin olive oil, plus more for the grill grates
Kosher salt and freshly ground black pepper
1/2 cup toasted pine nuts (about 2.5 ounces)
Warm naan or pita, for serving

Steps:

If using wooden skewers, soak them in water for 30 minutes.
Cut the tofu into 12 equal pieces by making 2 cuts through the short side of the block and 3 on the longer side; each piece will be a 1 1/4-by-2-inch rectangle. Place the tofu pieces on a paper towel lined-plate, top with another paper towel and press gently to dry.
To assemble the skewers, thread a piece of tofu vertically onto a skewer, then top with a piece of zucchini, yellow squash, red onion and bell pepper. Repeat twice more, ending with a bell pepper. There should be 3 pieces of each ingredient per skewer. Repeat with remaining tofu and vegetables and place the skewers on a rimmed baking sheet or large platter.
To make the marinade and sauce, stir together the parsley, oregano, shallots, garlic, honey, vinegar, oil, 2 teaspoons salt and 1/4 teaspoon black pepper in a medium bowl. Pour 2/3 cup of the marinade into a small bowl and stir in the pine nuts; set it aside for serving.
Spoon the remaining marinade over the skewers and use a pastry brush to coat all sides of the tofu and vegetables. Season the skewers with salt and pepper.
Prepare a grill for medium-high heat. Brush the grill grates with oil and grill the skewers, covered, turning them occasionally, until the tofu has grill marks and the vegetables are cooked through and a bit charred on the edges, 16 to 20 minutes.
Transfer the skewers to a platter and spoon the pine nut and herb sauce over them. Serve with warm naan or pita.

GRILLED TOFU AND VEGETABLE PITA POCKETS

Grilled Tofu and Vegetable Pita Pockets image

Categories Sandwich Vegetable Vegetarian Lunch Feta Mint Tofu Bell Pepper Summer Bon Appétit

Yield Makes 2 Servings

Number Of Ingredients 7

Ingredients

1/2 cup bottled Italian dressing
3 tablespoons finely chopped fresh mint
4 3/4-inch-thick slices firm tofu (from 14-ounce package), drained well on several paper towels
2 medium-size green bell peppers, quartered lengthwise, seeded
8 green onions, all but 3 inches of green tops trimmed
2 7-inch-diameter pita breads, cut in half crosswise
1/2 cup crumbled feta cheese (about 2 ounces)

Steps:

Prepare barbecue (medium heat). Whisk dressing and mint in small bowl to blend. Arrange tofu, bell peppers and green onions on small platter; brush with some of dressing mixture.
Wrap pita bread in foil; place at edge of grill to warm through. Grill vegetables and tofu until lightly charred and heated through, occasionally turning and brushing with some dressing mixture, about 8 minutes for vegetables and 5 minutes for tofu.
Cut tofu and peppers into 1/4-inch pieces. Fill each pita half with 1/4 of tofu and peppers. Top each with 2 green onions and 1/4 of feta cheese. Drizzle with any remaining dressing mixture and serve.