Feta Tuscany Pitas (Vegan)

"A delicious and robust dairy-free summer lunch."
 
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photo by Sudste photo by Sudste
photo by Sudste
photo by Sudste photo by Sudste
Ready In:
45mins
Ingredients:
12
Serves:
10
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ingredients

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directions

  • Whisk together in a bowl the water, lime juice, salt, basil, garlic powder and shaking pepper to make a dressing.
  • Drain the tofu completely then crumble it with a fork and mix in the dressing. Let it sit in fridge for 30 minutes. This is your vegan feta cheese!
  • Prepare the veggies by chopping your spinach (like shredded lettuce), dicing your olives, and chopping your green onions.
  • Remove your feta cheese from the fridge (after 30 minutes) and drain the juices out. You can save the juices to use as a dressing later.
  • Mix your veggies and feta cheese together.
  • Cut in half and toast your pita pockets in the toaster then stuff with the feta/veggie mixture. Serve immediately.

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