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Breakfast recipe · from the recipe book

Turmeric Tofu Scramble Pitas with Dill Yogurt

Golden, savory crumbled tofu with spinach and tomato tucked into warm toasted pitas, cooled by a tangy dill-lemon yogurt spread.

Turmeric Tofu Scramble Pitas with Dill Yogurt

Ingredients

  • 14 oz400 gFirm tofupatted dry and crumbled
  • 4 large pitas256 gWhole-wheat pitahalved into pockets
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1 cup sprigs8 gFresh dillchopped
  • 1 tbsp15 gLemon juice
  • 2 cloves6 gGarlicminced
  • 3 cups loosely packed90 gBaby spinach
  • 1 cup150 gCherry tomatoeshalved
  • 2 medium30 gGreen onionssliced
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • 1 tbsp15 gOlive oil
  • ¾ tsp2 gGround turmeric
  • 1 tsp2 gGround cumin
  • ½ tsp1 gBlack pepper
  • ¼ tsp1.5 gSalt

Steps

  1. Make the spread first: in a small bowl stir the Greek yogurt with the dill, lemon juice and one-third of the garlic. Chill while you cook.
  2. Warm a large dry skillet over medium heat and toast the pita halves 1 minute per side until warm and pliable. Wrap them in a towel and set aside.
  3. Add the olive oil to the same skillet over medium-high heat. Add the remaining two-thirds of the garlic and the green onion and cook 1 minute.
  4. Add the tofu, turmeric, cumin, black pepper and salt. Cook, stirring, 5 to 6 minutes until the tofu is golden and lightly crisp at the edges.
  5. Add the spinach and cherry tomatoes and cook 2 minutes until the spinach wilts and the tomatoes soften. Take the pan off the heat and scatter the feta over the tofu.
  6. Spread the dill yogurt inside each pita pocket, fill with the hot tofu scramble 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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