Tofu pita salad is a delicious fusion of zaatar tofu and Pita chips mixed with greens, olives, chickpeas, and cherry tomatoes.
I experiment with a lot of salads and their combinations, but this is the first time I’ve tasted this unique tofu pita salad combined with pita chips. The passion for making effortless recipes that are healthy and delicious led me to this unique salad. After so many great efforts, I finally concluded the best tofu pita salad that is not like ordinary boring tofu salad (not wrong to say Addictive!).
Table of Contents
What’s Special About Zaatar Tofu with Pita Chips Salad
- High Protein Salad: Who says vegans lack a protein diet? Tofu and chickpeas in this salad make it high-protein. You can get enough daily protein with this tofu pita salad.
- Vegan Friendly: This tofu pita salad preparation contains all the essentials that are vegan, making it suitable for all vegan enthusiasts.
- Make with Less Effort: The tofu pita salad coalesces in no time. Assembling the greens, veggies, pita chips, and season tofu will take little time.
- Allow you to Experiment with Different Greens: I will not restrict you to specific greens. You can experiment with your favorite veggies and fruits in this salad. Apart from lettuce, the best greens are avocado, cucumber slices, arugula, and baby spinach. Grapefruit endocarp (the actual edible pink segments of grapefruit) and pomegranate are my top favorite additions.
- A Proper Meal: You will never expect any salad that serves you a proper meal, like protein, carbs, minerals, healthy oils, antioxidants, and other nutrients in a single bowl.
Ingredients
- Pita Bread _ I like to use pocket pita bread and split it through the seam with a knife. I then cut the pita bread into triangles. I use one single layer of pita pockets, but you can make as many as you want. You can bake them all and enjoy the rest with your favorite dips, Mediterranean hummus, guacamole, or salsas.
- Olive Oil _ I season the pita bread and tofu with olive oil. Among all olive oil, it’s best to use extra virgin olive oil for a healthier and refreshing taste. Two tablespoons of oil is enough, but season with as much oil as you like!
- Sea Salt _ Sea salt is best for seasoning pita bread and tofu. It has larger salt crystals than ordinary table salt, which is good to sprinkle over pita and tofu. Kosher salt serves the same role as sea salt.
- Garlic Powder _ I am a little garlicky, so I like to season my pita slices with a pinch of garlic powder, but you can skip this if you are not a garlicky person.
- Tofu _ Half a cup of silken tofu that are cut into bite sized cubes. There is no need to cook the silken tofu as they are soft and delicious.
- Zaatar _ ½ teaspoon zaatar to season the tofu. Zaatar is a famous Mediterranean spice that is a blend of dry thyme, toasted sesame, and other spices.
- Mixed Leaves _ A Variety of lettuce torn into different slices will make the salad base. You can use your favorite greens, such as cucumbers, avocado, spinach, or lettuce. Take as many greens as you like.
- Kalamata Olives _ The best salad olives are dark purple kalamata. You can use green or black olives if you can’t find kalamata olives. I have cut all the olives in halves (whole olives are also good; It’s up to you).
- Chickpeas _ Take 4 tablespoons of boiled white chickpeas. Boiled chickpeas, along with tofu, will make the salad a high-protein tofu pita salad.
- Cherry Tomatoes _ Cherry tomato is my one of the most favorite veggies in salads. Take 5-6 cherry tomatoes that are cut in half.
Instructions
1.Make the Pita Chips
Cut the pita bread into triangles. Brush the pita triangles with a tablespoon of olive oil.
Season with sea salt and garlic.
Arrange torn pieces on a baking sheet and cook at 350°F for 10 minutes (You notice them brown and crispy).
2.Season the Tofu
Cut the tofu into bite-sized cubes. Season and coat with olive oil (1 tablespoon),
sea salt, and za’atar.
Let it rest for 5 minutes.
3.Assemble the Salad
Arrange the mixed leaves (lettuce slices) in a bowl or dish. Spread kalamata olives (green or black),
chickpeas, cherry tomatoes,
seasoned tofu, and pita chips.
The perfectly vegan tofu pita salad is ready to serve and enjoy.
Recipe Notes
- Olive oil is the only oil that gives you tons of deliciousness and can’t be substituted.
- Pocket pita will provide you with the best pita chips. The pita pocket is cut through the edges, resulting in double-thin, crisp chips.
- Tossing different greens or fruit (of your liking) will also give you the best of salads!
Make the Tofu Pita Salad Ahead of Time
Store the tofu pita salad in containers for 4-5 days, but take care of some things, like storing some things separately. The tomatoes should not be cut before storing because their juice makes the salad soggy. Pita chips will lose their crispness once you store them in a salad. Store the greens, whole cherry tomatoes, and tofu together while avoiding storing others. Toss all the things together when you are about to eat.
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Easy Tofu Pita Salad for a High Protein Vegan Diet
- Total Time: 20 minutes
- Yield: 1 person 1x
- Diet: Vegetarian
Description
Tofu pita salad is a delicious fusion of zaatar tofu and Pita chips mixed with greens, olives, chickpeas, and cherry tomatoes.
I experiment with a lot of salads and their combinations, but this is the first time I’ve tasted this unique tofu green salad combined with pita chips. The passion for making effortless recipes that are healthy and delicious led me to this unique salad. After so many great efforts, I finally concluded the best tofu salad that is not like ordinary boring tofu salad (not wrong to say Addictive!).
Ingredients
For Pita Chips
- Thin pita bread (cut into triangles)
- 1 tablespoon olive oil
- Pinch of sea salt
- Pinch of garlic powder
For Tofu:
- ½ cup tofu
- ½ teaspoon zaatar
- 1 tablespoon olive oil
- Pinch of sea salt
For Salad Additions:
- 1 cup of mixed leaves (varieties of lettuce)
- 6–8 kalamata olives
- 4 tablespoons of boiled chickpeas
- 5–6 cherry tomatoes (cut in half)
Instructions
- Make the Pita Chips: Cut the pita bread into triangles. Brush the pita triangles with a tablespoon of olive oil. Season with sea salt and garlic. Arrange torn pieces on a baking sheet and cook at 350°F for 10 minutes (You notice them brown and crispy).
- Season the Tofu: Cut the tofu into bite-sized cubes. Season and coat with olive oil 1 tablespoon), sea salt, and za’atar. Let it rest for 5 minutes.
- Assemble the Salad: Arrange the mixed leaves (lettuce slices) in a bowl or dish. Spread kalamata olives (green or black), chickpeas, cherry tomatoes, seasoned tofu, and pita chips. The perfectly vegan salad is ready to serve and enjoy.
Notes
- Olive oil is the only oil that gives you tons of deliciousness and can’t be substituted.
- Pocket pita will provide you with the best pita chips. The pita pocket is cut through the edges, resulting in double-thin, crisp chips.
- Tossing different greens or fruit (of your liking) will also give you the best of salads!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Meal
- Cuisine: Mediterranean
FAQ’s for This Tofu Pita Salad
Can I use firm tofu in place of silken tofu?
Yes, you can! It is not necessary to cook silken tofu before consuming it. If you are using firm tofu, then you need to stir-fry it before use. I like silken tofu the most due to its soft nature. You can use any tofu and lightly stir-fry it.
Can I replace pita chips with tortilla chips?
Yes, for sure! If the pita chips are out of your reach, you can replace them with tortilla chips. They will serve the same function as pita, so you do not need to worry about that. Just use the tortilla chips; they will taste the best.
