Today for lunch I would like to share with you the best pita sandwiches!
Because one, we are coming up on zucchini season. Two, it’s almost Summer time, picnic and grilling season. And three, I think they are perfect for lunch.
- Prep time: 30 minutes
- Cook time: 10 minutes
- Total time: 1 hour 40 minutes
Yields: 4 PITAS
Please find below a list of what you need:
First up, the greek olive pesto. This is so good and it’s also a good way to change things up a little instead of using basil pesto.
Second, FRIED ZUCCHINI!! Nothing more to say here other than that we should all be making these everyday this summer.
Third, marinated tofu. I know that tofu on it’s own is awesome, but marinated in olive oil and summer herbs takes it to a whole new level. Trust me.
Fourth, the slightly crunchy chickpeas (or garbanzo beans). They add a little texture and crunch to the mix, plus a little protein.
Fifth, a little sun-dried tomatoes and arugula. These are for added color and really, I just love sun-dried tomatoes.
Sixth? I love Pita bread.
Next, put the whole thing on the grill to get it all toasted and warm. Delish.
Of course if you don’t have access to a grill or oven, this step can be skipped, but we love everything a little warm over here.
INGREDIENTS:
Marinated tofu
- 4-6 ounces block tofu, cut into 1/2 inch cubes
- 2 sprigs fresh thyme
- 2 tablespoons fresh basil, chopped
- 1 bay leaf
- 2 teaspoons black peppercorns
- pinch of crushed red pepper flakes
- olive oil, enough to cover the cubes
Greek Olive Pesto
- 1/2 cup greek olives (I used marinated kalamata and green olives)
- 1/2 cup parsley
- 1/4 cup fresh basil
- 1 large clove garlic
- 1 pepperoncini (optional)
- 1/4 cup olive oil, or more depending on the consistency you want your pesto to be
Fried Zucchini
- 2 zucchinis, sliced into 1/4-inch rounds
- 1 large egg (use 1/3 cup coconut milk for a vegan version)
- 3/4 cup Panko bread crumbs (use gluten free if needed)
- 2 tablespoons flour (use gluten free cornmeal if needed)
- 1/4 cup seeds oil
- 1/4 teaspoon salt + pepper
Sandwiches
- 4 pita pockets (use gluten free pita or bread if needed)
- 1 cup cooked chickpeas, drained + rinsed if using canned
- 1 cup arugula
- 1/4 cup sun-dried tomatoes packed in oil, oil drained
INSTRUCTIONS
Marinated Tofu
Add the cubed tofu, thyme sprigs, basil, bay leaf, black peppercorns and crushed red pepper to an 8 ounce or larger glass jar. Pour enough olive oil over top so that the oil completely covers the tofu. Screw the lid on the jar and place in the fridge for at least one hour or up to two weeks. Just crumble the tofu onto whatever you wish.
Greek Olive Pesto
In a food processor, combine olives, parsley, garlic and pepperoncini and blend 1 minute. With motor running, slowly pour in olive oil until a thick, smooth paste is formed. Store in the fridge in a glass jar or bowl until ready to use.
Fried Zucchini
When you are just about ready to put your pitas together it is time to “fry” the zucchini. In a bowl, whisk the egg. In another bowl, whisk together the Panko, flour, salt and pepper. Heat a large skillet over medium heat and add seeds oil. Dip each zucchini slice in the egg mixture to coat, then dredge through the breadcrumbs, pressing gently to adhere. Place in the skillet and cook until golden. This took me about 3 to 4 minutes per side. When finished, remove the slices and let drain on a paper towel.
To assemble the pitas
Place a medium skillet over medium heat on the stove. Add a drizzle of the oil from the marinated tofu or sun-dried tomatoes. Add the chickpeas and toss well. Cook until the chickpeas are warmed through.
Pre heat the grill to medium heat.
Break open your pita pockets and rub the inside of each pocket with a little of the greek olive pesto, Place a few zucchini slices on top of the pesto and then a handful of chickpeas. Add the sun-dried tomatoes and a little sprinkle of marinated tofu. Carefully place the pockets on the grill and grill for 3-4 minutes per side or until the pockets are warm. Remove from the grill and stuff each pocket with arugula and more marinated tofu. Let’s tuck in! 😛
Recipe & Pics by Tieghan
