Tofu and Roasted Vegetable Pitas With Ranch Dressing Recipe
Rated 5.0 stars by 1 users
Servings / Portions
4 pitas
Prep Time / Temps de Préparation
15 minutes
Cook Time / Temps de Cuisson
20 minutes
Enjoy a burst of flavors with these Tofu and Roasted Vegetable Ranch Pitas, featuring a delicious blend of crispy tofu and sweet, caramelized vegetables, all brought together with a creamy, tangy ranch dressing.
Author / Autheur :Biora
Ingredients / Ingrédients
- 4 pita breads
-
2 cups of mixed vegetables (bell peppers, carrots, red onions), sliced
- 200 grams of firm tofu, cut into small cubes
- 2 tablespoons of olive oil
- Salt and pepper, to taste
-
1/2 cup of Biora's Kombucha Ranch Dressing
- Optional garnishes: arugula, cherry tomatoes
Directions
Set your oven to 400°F.
On a baking sheet lined with parchment paper, spread out the sliced vegetables. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
Place the baking sheet in the oven and roast the vegetables for about 15-20 minutes, or until they are tender and slightly caramelized.
While the vegetables are roasting, heat a pan over medium heat. Add a little olive oil and the tofu cubes. Sauté until all sides are golden and crispy.
Warm the pita breads slightly to make them pliable. Open each pita to form a pocket. Inside each pita, layer the roasted vegetables and crispy tofu.
Drizzle Biora's Kombucha Ranch Dressing over the fillings in each pita. Add arugula and cherry tomatoes if using.
Serve the pitas immediately, accompanied by extra ranch dressing on the side for dipping.
