crispy greek tofu pita bowls with garlic feta sauce
Holy balls, that garlic sauce.
Ingredients
- 1 block firm or extra firm tofu, drained
- 2 large eggs
- 3/4 cup panko-style breadcrumbs
- 1/4 cup all purpose flour
- 2 tbsp nutritional yeast
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 4 cups romaine lettuce, chopped
- 1/2 cup pepperoncinis, chopped
- 1/4 cup green or black olives, sliced
- 1/2 cup mixed herbs (I used basil, dill, and mint)
- 2 Persian cucumbers, sliced
- naan, for serving
lemon dijon vinaigrette
- 1/2 cup extra virgin olive oil
- 2 tbsp white balsamic vinegar
- 1 tbsp lemon juice
- 1 tbsp honey
- 2 tsp dijon mustard
- 1 tsp dried oregano
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes, or to taste
garlic feta sauce
- 1/2 cup vegan mayo
- 4 oz feta cheese
- 3 cloves garlic, minced
- 1 tbsp lemon juice
Instructions
- If using firm tofu, press under paper towels and a heavy weight for 15 minutes. See notes for how I press my tofu. Slice the block into four "cutlets."
- In a shallow bowl, vigorously whisk the eggs until bubbly. In a separate shallow bowl, toss together the panko, flour, nutritional yeast, oregano, basil, dill, garlic, onion, and a big pinch of salt and pepper. I also like to fill a small bowl with water to clean my fingers between dredges.
- Fill a large skillet with enough olive oil to cover the bottom of the pan (about 1/4 cup). Heat over medium. Dredge one tofu cutlet first in the egg, letting excess drip off, then into the breadcrumbs. Gently press to coat, then flip and repeat on the other side. I also press some more crumbs on all sides with my fingers. Repeat with remaining cutlets. You may not use all of the dredge.
- Working two at a time, transfer the cutlets to the hot pan. Fry 3-4 minutes per side until deeply golden and very crispy. Transfer to a plate lined with paper towels to drain excess oil. Repeat with the remaining two cutlets.
- Toss together the romaine, pepperoncinis, olives, and herbs in a large bowl.
- To make the vinaigrette, whisk or shake in a bowl or jar the olive oil, balsamic vinegar, lemon juice, honey, dijon mustard, oregano, garlic cloves, pepper flakes, and a pinch of salt and paper. Taste and adjust seasonings as needed.
- In the bowl of a food processor, combine the mayo, feta, garlic, lemon juice, and a pinch of salt. Whip, scraping down the sides of the bowl as needed, until very creamy and smooth, about 2-3 minutes.
- Pile a large heap of salad and some cucumber in a bowl. Drizzle with the vinaigrette and toss. Slice and throw a cutlet on top. Top with pickled onions, chuck a naan one the side, and drown in the garlic sauce. Trust me, you'll want A LOT of it. Serve with extra lemon juice and herbs, as desired.
Notes
*Homemade tofu press: Line a large plate with paper towels. Place the tofu on top, then more paper towels, then another plate. Top with a heavy-bottomed skillet. Again, pressing is not necessary with super firm tofu varieties.