Broccoli Tofu Pitas

Natalie 0

"A quick sandwich that I created one afternoon."

Ingredients 17 m {{adjustedServings}} servings 404 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 363 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a skillet over medium high heat, heat the tablespoon of oil. Fry broccoli in hot oil for 5 minutes, then stir in the tofu. Cook until broccoli is slightly tender, about 3 to 4 more minutes. Remove from heat and toss with the salad dressing.
  2. Cut pita bread in half and stuff each pocket with half of the mixture. Other types of dressing may be used in place of thousand island if desired.
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Reviews 16

  1. 19 Ratings


Very Good! I also changed the recipe a bit as did some of the other reviewers. I added some minced garlic and onion to the broccoli. I used tofu that had been frozen, thawed, drained, and then crumbled (it ends up looking something like shredded chicken) because I prefer the texture of tofu prepared this way to that of plain tofu. I piled the brocolli and tofu mixture onto toasted wheat bread for an open face sandwhich. I will definately make this again!


This recipe was good, but didn't have zip. Along with the broccoli, I added diced onion, minced garlic and a squirt of hot sauce. It lengthens the prep time, but it zips!


i loved it - was so simple and easy but i spiced up my thousand island dressing with hot pepper sauce :)