Packed Pitta Pockets

Packed Pitta Pockets

Crispy veggies, crispy tofu and full of scrumptious mouth watering flavour!

Makes 6

1 packed of 6 pitta breads of your choice

2 blocks of smoked tofu

3 carrots, grated

1 red onion, finely sliced

1 chilli, deseeded and chopped

2 big handfuls of spinach leaves

1 big handful of parsley, leaves only, finely chopped

2 limes

Sea salt

Freshly ground black pepper

Olive oil


Optional Extras:


Vegan Mayo 




1. Drain the packs of tofu, cut them into 1/2 cm slices. Pat them dry with a clean tea towel or paper towel then sprinkle them on both sides with a good pinch of dried oregano.

2. Place a large frying pan or griddle pan over a medium to high heat. Pour in a drizzle of olive oil then lay in the tofu slices and let them fry for about 5 minutes on each side or until they turn golden and crispy.

3. While that’s happening, put the sliced red onion in a mixing bowl. Add a good pinch of salt, squeeze over the juice of 1 of the limes and pour in 1 tablespoon of olive oil, mix together and set aside.

4. Prep the carrots, chilli and parley and add them to the red onion, followed by the spinach leaves. Jumble everything together together well, have little taste and add more lime juice, sea salt or olive oil to your taste.

5. Lightly toast the pita breads and either cut them in half or slice them open along the side. Lay 1 or 2 slices of tofu into the pockets then pile in a handful of the dressed veggies.

6. Drizzle of dollop any other the optional sauces and get stuck in!