Sheet Pan Greek Pitas

Sheet Pan Greek Pitas Recipe

By Batch Cooking Club

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 30 minutes


14-oz extra firm tofu, drained and cut into 1-inch cubes (press for 30 minutes if not using extra firm)

14.5-oz can artichoke hearts in water, drained and quartered

2 cups cauliflower florets

½ cup kalamata olives

1 cup Creamy Greek Tahini Dressing

½ lemon, juiced

6 pita breads, sliced in half

½ cup store-bought garlic sauce (optional)

6 cups Farro Tabbouleh Salad


1Preheat the oven to 350°F.

2On a sheet pan lined with parchment paper or silpat mat, toss the tofu, artichoke hearts, and cauliflower, ¼ cup Creamy Greek Tahini Dressing. Bake for 30 minutes, tossing halfway through the cooking time.

3Remove the sheet pan from the oven and toss with ¼ cup more of Creamy Greek Tahini Dressing and lemon juice.

4Serve with the pita bread, more Creamy Greek Tahini Dressing, garlic sauce (if using) and Farro Tabbouleh Salad.

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