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Dinner recipe · from the recipe book

Crispy Herb Tofu Pita Toasts with Avocado

Golden, oregano-crusted tofu and blistered cherry tomatoes sit on crisp pita smeared with lemony basil avocado, finished with a shower of Parmesan.

Crispy Herb Tofu Pita Toasts with Avocado

Ingredients

  • 14 oz400 gFirm tofupressed and cut into 1/2-inch slices
  • 4 large pitas256 gWhole-wheat pita
  • 1 whole200 gAvocadopitted
  • 1⅔ cups250 gCherry tomatoeshalved
  • 2 tbsp27 gOlive oil
  • 2 tsp2 gDried oregano
  • 2 cloves6 gGarlicminced
  • 1½ tbsp20 gLemon juice
  • ⅔ cup leaves15 gFresh basiltorn
  • 3 tbsp grated20 gGrated Parmesan
  • ½ tsp1 gCrushed red pepper
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 2 cups loosely packed60 gBaby spinach

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Press the tofu between towels for 10 minutes, then cut it into slices.
  3. In a bowl, stir together half the olive oil, the oregano, the garlic, the red pepper flakes, half the salt and the black pepper to make the herb oil.
  4. Toss the tofu slices and the cherry tomatoes in the herb oil and spread them on one side of the sheet pan.
  5. Roast the tofu and cherry tomatoes for 15 minutes, flip the tofu, and roast 8 minutes more until the tofu is golden and the tomatoes blister.
  6. Brush the pita on both sides with the remaining half of the olive oil, lay it on the free side of the pan, and bake for the last 5 minutes until crisp.
  7. While everything roasts, mash the avocado with the lemon juice, half the basil and the remaining half of the salt.
  8. Spread the avocado mash over the warm pita, then top with the spinach, the tofu and the cherry tomatoes.
  9. Sprinkle the toasts with the parmesan and the remaining half of the basil, cut each pita in half and serve right away.

Contains: Milk, Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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