Vegan TLT - Tofu, Lettuce & Tomato Pitta

January 16, 2018


Tofu has a bad rep for being mushy and bland. But I think it's all about how it's flavoured, how it's cooked and what we put with it. Sounds obvious really.


In this recipe, I've used smoked tofu for added flavour (smokey, like bacon), and squeezed the excess moisture out of it before frying it up in a little oil. This makes it crispy and crunchy. Perfect texture for a sandwich.


Then I stuffed it in a wholemeal Pitta bread with loads of crunchy lettuce, juicy tomatoes and homemade Vegan Mayo. Just divine!


This makes a great packed lunch and ideal if you're Vegan or cutting down on meat and missing bacon! It's not quite the same, but does the job!



Serves 2



Smoked Tofu, cut into 6 even slices
1 tbsp of Olive Oil

5 Cherry Tomatoes, halved

Handful of  crunchy lettuce

2 Wholemeal Pitta Breads, heated

Vegan Mayonnaise, drizzled

Half an Avocado (optional), sliced




Start by slicing the tofu up and use a clean tea towel to press down on each slice to remove the excess liquid. Add the oil to a non-stick frying pan and place each slice in the pan, spaced out with enough room between them. Fry on a medium to high heat for about 5 minutes on each slide, until they start to brown and crisp up.


Put the pitta breads the toaster and when done leave to cool for a minute on a plate. Carefully, make an incision along the top of the pitta bread with a knife to make a pocket. Stuff with the tofu, tomatoes and lettuce (and avocado if using). To finish, drizzle with lashings of Vegan Mayo.

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