Sheet Pan Greek Pitas

Sheet Pan Greek Pitas Recipe

By Batch Cooking Club

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 30 minutes

Ingredients

14-oz extra firm tofu, drained and cut into 1-inch cubes (press for 30 minutes if not using extra firm)

14.5-oz can artichoke hearts in water, drained and quartered

2 cups cauliflower florets

½ cup kalamata olives

1 cup Creamy Greek Tahini Dressing

½ lemon, juiced

6 pita breads, sliced in half

½ cup store-bought garlic sauce (optional)

6 cups Farro Tabbouleh Salad

Instructions

1Preheat the oven to 350°F.

2On a sheet pan lined with parchment paper or silpat mat, toss the tofu, artichoke hearts, and cauliflower, ¼ cup Creamy Greek Tahini Dressing. Bake for 30 minutes, tossing halfway through the cooking time.

3Remove the sheet pan from the oven and toss with ¼ cup more of Creamy Greek Tahini Dressing and lemon juice.

4Serve with the pita bread, more Creamy Greek Tahini Dressing, garlic sauce (if using) and Farro Tabbouleh Salad.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.