Spicy Crispy Tofu Pita

Nut-free option

This recipe combines crispy tofu (which is baked, not fried!) with homemade Coleslaw and spicy ranch. Pair it with our Baked Mac and Cheese or Caesar Salad.

Spicy Crispy Tofu Pita is a delightful and satisfying sandwich that combines the crunch of perfectly baked tofu with a spicy kick and the coolness of creamy vegan ranch dressing. This dish is a fantastic choice for those looking for a meatless alternative that doesn’t compromise on flavor or texture.

To prepare this dish, firm or extra-firm tofu is first sliced, coated in a flavorful mixture of flour, vegan mayo, and hot sauce, and then generously covered with a panko breadcrumb coating infused with spices. Baking the tofu to golden perfection gives it a satisfying crunch that’s balanced by the tender interior.

What truly sets this sandwich apart is the spicy ranch dressing. Mixing vegan ranch dressing with hot sauce creates a zesty and creamy sauce that complements the tofu’s heat, creating a harmonious blend of flavors and textures.

To complete the experience, the crispy tofu and spicy ranch are nestled within warm vegan pitas, creating a contrast of textures and temperatures. The addition of coleslaw adds a refreshing crunch and a touch of sweetness to balance out the spiciness, making every bite a delightful adventure.

Spicy Crispy Tofu Pita is not only a treat for the taste buds but also a versatile dish suitable for lunch, dinner, or any mealtime in between. It’s a fantastic option for those seeking a satisfying, plant-based meal that’s big on flavor and easy to prepare. Whether you’re a dedicated vegan or simply looking to incorporate more meatless options into your diet, this dish is sure to become a favorite in your repertoire.

PREP TIME: 15 minutes, plus inactive time to press tofu and prep time for Coleslaw

COOK TIME: 42 minutes

YIELD: 6 pitas

INGREDIENTS:

FOR THE TOFU

• 1 (14- to 16-oz [396- to 453-g]) block firm or extra-firm tofu

FOR THE FLOUR COATING 

• ¼ cup (31 g) all-purpose flour

FOR THE MAYO COATING 

• ¼ cup (60 g) vegan Mayo or store-bought
• 2 tbsp (30 ml) plain, unsweetened rice milk
• 1 tbsp (15 ml) hot sauce

FOR THE PANKO COATING 

• 1 cup (60 g) vegan panko bread crumbs
• 1 tsp salt
• 2 tsp (4 g) paprika
• ¼ tsp cayenne pepper
• 1½ tsp (4 g) garlic powder
• 1 tsp onion powder

FOR THE SPICY RANCH 

• ½ cup (120 ml) vegan Ranch Dressing or store-bought
• 1 tbsp (15 ml) hot sauce, plus more as desired

FOR ASSEMBLING 

• 6 vegan pitas or flour tortillas
• 1 batch Coleslaw

INSTRUCTIONS:

1. Prepare the Tofu: Drain the tofu and slice lengthwise into four long, equal slices. Press the slices to remove excess moisture and then use your hands to break each piece of tofu into six chunks, creating 24 roughly torn tofu chunks.
2. Coat and Bake the Tofu: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Prepare three medium-sized bowls. In the first bowl, place the all-purpose flour for the flour coating. In the second bowl, stir together the vegan mayo, rice milk, and hot sauce for the mayo coating. In the third bowl, mix the panko breadcrumbs, salt, paprika, cayenne pepper, garlic powder, and onion powder for the panko coating.
3. Coat the tofu pieces by first tossing them in the flour coating, then dipping them in the mayo coating, and finally coating them with the panko mixture. Place the coated tofu pieces in a single layer on the prepared baking sheet.
4. Bake the tofu for 40 minutes, flipping them halfway through. If you want them extra crispy, broil on high for 1 to 2 minutes.
5. Make the Spicy Ranch: In a small bowl, mix together the vegan Ranch Dressing and hot sauce. Adjust the spiciness by adding more hot sauce to taste.
6. Assemble the Pitas: Heat the pitas in a skillet over medium-high heat until crispy, about 1 to 2 minutes on each side. Place four pieces of baked tofu and an even amount of coleslaw down the center of each toasted pita. Drizzle with about 2 tablespoons (30 ml) of the prepared spicy ranch. If you want more heat, add extra hot sauce. Fold in the sides, secure each with a toothpick, and serve immediately.