Crispy Za’atar Tofu Pita Pockets

Crispy tofu, roasted cabbage, hummus, and lemony herbs fill warm pitas for a satisfying vegetarian dinner.

Serves: 4   Prep: 15 minutes   Cook: 25 minutes

Ingredients

• 1 package (16 ounces) extra-firm tofu, drained
• 4 cups thinly sliced green cabbage
• 1 small red onion, thinly sliced
• 3 tablespoons olive oil, divided
• 1 tablespoon cornstarch
• 2 teaspoons za’atar, divided
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon kosher salt, divided
• 1 lemon
• 1/3 cup chopped parsley
• 2 tablespoons chopped mint
• 1/4 cup chopped pistachios
• 4 whole-wheat pitas
• 3/4 cup hummus

Instructions

1. Heat the oven to 425°F. Line two sheet pans with parchment.
2. Pat the tofu dry and tear it into small uneven pieces. Toss with 1 tablespoon olive oil, cornstarch, 1 teaspoon za’atar, paprika, and 1/4 teaspoon salt. Spread on one pan.
3. Toss the cabbage and onion with 1 tablespoon olive oil and 1/4 teaspoon salt. Spread on the second pan.
4. Roast both pans for 20 to 25 minutes, stirring and switching racks halfway, until the tofu is crisp and the cabbage has browned edges.
5. Zest and juice the lemon. Mix with the parsley, mint, pistachios, remaining za’atar, olive oil, and salt.
6. Warm the pitas. Spread each with hummus, then fill with tofu, cabbage, and the herb mixture.

Prep ahead

• Slice the cabbage and onion and mix the dry tofu seasonings up to 2 days ahead.

Easy swaps

• Use sunflower seeds instead of pistachios for a nut-free variation.
• Serve over rice if pita is unavailable.

Storage and reheating

Refrigerate the cooked tofu and cabbage for up to 3 days. Re-crisp on a sheet pan at 400°F; assemble pitas just before eating.