The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
Plant-based recipes get a bad rap for lacking flavor. I am on a mission to bust that stereotype one meatless meal at a time!
If you’re like me and looking for ways to incorporate more plants into your diet without sacrificing taste, try these Sesame BBQ Tofu Pitas! Many people turn their nose up to tofu, but I find it to be one of the best plant-based proteins because it’s extremely versatile and absorbs virtually any flavor you add to it.
For this recipe, tofu is cooked on the stove with mushrooms until golden and tossed with BBQ sauce and sesame seeds for sweet heat and crunch. Stuffed into pitas and topped with a refreshing and colorful lemony cabbage slaw, the final dish makes an easy and healthy lunch or dinner and brings a little vibrancy to the bleakness of winter.
- Cook time:
- Prep time:
- Total time:
- 1 lb. Cleveland Tofu, cut into half-inch cubes
- 2 cups sliced button mushrooms
- 1 Tbsp. Heinen’s extra virgin olive oil
- ¾ cup Two Brothers BBQ sauce
- 2 tsp. black sesame seeds
- 3 cups shredded cabbage, packed
- 3 radishes, sliced
- 1 Persian cucumber, sliced
- 1 lemon, juiced
- 2 Heinen’s pitas, halved
- 1 scallion, sliced
- Sea salt
- Black pepper
- Heat the olive oil over medium heat in a frying pan. Add the mushrooms and cook until softened, about 5 minutes. Add the tofu and cook until slightly golden on the edges, about 5 minutes, stirring occasionally. Stir in the BBQ sauce and cook until it thickens, about 5-10 minutes. Stir in the sesame seeds and season with salt and pepper, if necessary.
- In a large bowl, toss the cabbage, radishes, cucumber, lemon juice and a pinch of salt.
- Stuff the halved pita pockets with the BBQ tofu and cabbage slaw. Top with sliced scallions.