Feta Tuscany Pitas (Vegan)

Sudste's Note:

A delicious and robust dairy-free summer lunch.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 10

• 12 ounces firm tofu
• ¼ cup water
• ½ cup fresh squeezed lime juice
• 2 teaspoons salt
• 1 tablespoon basil
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• 1 cup spinach
• 2⁄3; cup chopped green onion
• 6 ounces black olives
• 2 ounces pimientos
• 5 whole whole wheat pita bread

Directions:

1. Whisk together in a bowl the water, lime juice, salt, basil, garlic powder and shaking pepper to make a dressing.
2. 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!
3. Prepare the veggies by chopping your spinach (like shredded lettuce), dicing your olives, and chopping your green onions.
4. 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.
5. Mix your veggies and feta cheese together.
6. Cut in half and toast your pita pockets in the toaster then stuff with the feta/veggie mixture. Serve immediately.