Garlicky Tofu Pitas

Name: Garlicky Tofu Pitas with Tomato, Lemony Wedge Salad & Almonds
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 1 tablespoon Bold & Savory Steak Spice; 1 unit Tomato; 1 unit Lemon; 1 teaspoon Garlic Powder; 1.5 tablespoon Sour Cream; 2 unit Pitas; 1 unit Tofu; 1 unit Baby Lettuce; ½ ounce Sliced Almonds; 2 tablespoon Mayonnaise; Salt; Pepper; Cooking Oil; Olive Oil; Sugar

with Tomato, Lemony Wedge Salad & Almonds

Recipe Development TeamUpdated on September 11, 2025

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This Middle Eastern-inspired meal is simple to make, loaded with flavor, and lands on your table in just 20 minutes. You’ll coat thinly sliced steak with our bold and savory steak spices. After a quick trip to a hot pan, you'll load it into fluffy pitas along with juicy tomato, creamy garlic mayo, and a bright homemade lemon vinaigrette. Serve with a wedge salad with more of that homemade dressing, plus a shower of almonds.

Tags:

Veggie

•High Protein

•Fiber Powered

•Quick

•Easy Prep & Clean

Allergens:

Milk

•Sesame

•Wheat

•Soy

•Tree Nuts

•Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 tablespoon

Bold & Savory Steak Spice

1 unit

Tomato

1 unit

Lemon

1 teaspoon

Garlic Powder

1.5 tablespoon

Sour Cream

(Contains: Milk)

2 unit

Pitas

(Contains: Sesame, Wheat)

1 unit

Tofu

(Contains: Soy)

1 unit

Baby Lettuce

½ ounce

Sliced Almonds

(Contains: Tree Nuts)

2 tablespoon

Mayonnaise

(Contains: Eggs)

Not included in your delivery

Salt

Pepper

Cooking Oil

Olive Oil

Sugar

Nutrition Values

/ per serving

Calories770 kcal

Fat45 g

Saturated Fat7 g

Carbohydrate57 g

Sugar7 g

Dietary Fiber11 g

Protein30 g

Cholesterol35 mg

Sodium720 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Paper Towel

•Large Pan

•Aluminum Foil

•Zester

•Small Bowl

•Whisk

Instructions

• Pat steak* dry with paper towels. Slice into 1-inch-thick strips; season all over with Steak Spice, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked to desired doneness, 4-6 minutes. • Transfer steak to a plate and tent with foil to keep warm.

• While steak cooks, wash and dry produce. • Zest and halve lemon. Halve tomato lengthwise; thinly slice into half-moons and season with salt and pepper. Trim and discard root end from lettuce; quarter lengthwise.

• In a small bowl, whisk together juice from all the lemon, half the garlic powder (you'll use the rest later), 2 TBSP olive oil, ½ tsp sugar, a pinch of salt, pepper, and as much lemon zest as you like (4 TBSP olive oil and 1 tsp sugar for 4 servings).

• Wrap pitas in damp paper towels; microwave until warm and pliable, 40-60 seconds.

• In a second small bowl, whisk together mayonnaise, sour cream, and remaining garlic powder. Taste and season with salt and pepper if desired.

• Halve pitas; gently pull apart to create pockets. Fill with garlic mayo, sliced steak, tomato, and ½ tsp dressing per pita pocket. • Divide pitas and lettuce wedges between plates. Drizzle remaining dressing over lettuce and sprinkle with almonds. Serve.