Crispy, flaky Pita Packets with Broccoli and Tofu are a health nut's dream. And a kid's. And if you thought those two were incompatible, well, think again.
It seems almost wrong that something made with leftovers should taste so good, but it does, oh it does. I had a ton of pita dough sitting in the refrigerator after making dinner for our friends Sakura and Cliff who were visiting from Australia. And I had some very simple sauteed greens sitting in the refrigerator from a meal I made for Jay to go with the perennial dal-rice (yes, the obsession continues). Thinking of a way to use up these two leftover ingredients, and some broccoli that was beginning to, ahem, age a little, I came up with these Pita Packets.
The filling for these Pita Packets-- little calzones, really, made with pita dough, not unlike my Keema-Stuffed Naan-Calzones -- is made with tofu and shredded broccoli. A few simple spices flavor these two ingredients-- not usually at the top of any kid's "yummy" list-- so well that their little mouths will never know what they are eating. All they will know is that it's delicious.
You don't have to have leftovers to make these, of course. It's worth making the pita dough and the sauteed greens and the tofu-broccoli filling because you're going to love these -- a lot.
Here's the recipe, and happy eating!
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Vegan Pita Packets With Broccoli and Tofu
Ingredients
For the pita packet covers
- ½ teaspoon active dry yeast
- 1 ¼ cups warm water
- ½ teaspoon salt
- 1 cup whole wheat flour
- 2 cups all purpose flour
For the broccoli tofu filling
- 1 medium head broccoli (shredded or minced)
- 14 oz extra firm tofu (drained and crumbled)
- 2 tablespoon garlic (minced)
- 1 teaspoon vegetable oil
- 1 onion (minced)
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon cayenne
- Salt to taste
For the sauteed greens
- 12 oz spinach (or kale or any frozen greens)
- 1 teaspoon vegetable oil
- 1 teaspoon black mustard seeds (or 2 dry red chilies-- if using whole chilies, remove after cooking and before you use it in the filling)
- 1 teaspoon red pepper flakes
- Salt to taste
For serving
Instructions
Make the pita dough
- Sprinkle the yeast over the warm water in a mixing bowl or in the bowl of a stand mixer.
- Let the yeast stand five minutes to activate, then add the whole wheat flour and ½ cup of the all-purpose flour.
- Mix well and let the dough-- which is a starter dough at this point and very loose-- stand for at least 15 minutes.
- Add the remaining all-purpose flour, half a cup at a time, until you have a fairly stiff dough. Knead another five minutes in the stand mixer or about eight minutes by hand until the dough is quite smooth.
- Spray a large bowl with oil, place the dough in it, turn around once to coat with oil, cover with a kitchen towel or a plastic bag, and let the dough stand in a warm place for about 2 hours or until it has doubled.
- Once it has doubled, punch it down and divide it into balls about 1 inch in diameter. Roll them until smooth and then cover with a kitchen towel and let them stand another 10 minutes so the dough relaxes.
Make the broccoli tofu filling
- Heat the oil. Add the onions and saute until they are translucent, about five minutes. Add the garlic and stir-fry for another minute.
- Add the coriander and cumin powders and cayenne. Stir well to mix, then add the shredded broccoli.
- Sprinkle some salt and let the broccoli cook, stirring fairly frequently, until it's quite tender. You want to let any moisture in the saute pan evaporate.
- Crumble the tofu into the broccoli, making sure there are no large pieces. Stir to mix. Let any moisture added by the tofu evaporate, add salt, and turn off heat. Set the filling aside.
Make the sauteed greens
- Heat the oil. Add the mustard seeds, and when they sputter, add the red pepper flakes.
- Add the thawed, frozen greens and stir to mix. Sprinkle on some salt, cover, and let the greens cook over a medium-low flame until they are thoroughly cooked. Spinach will take just a few minutes, kale will take a little longer, but it's really up to you to leave it as chewy as you like or let it cook longer until tender. Check salt and add more if needed.
Assemble and bake the pita packets
- Take one of the balls made from the pita dough and roll it into a circle, about four to five inches in diameter. You want it to be fairly thin.
- Place a couple of tablespoons (or more if you wish) of the tofu-broccoli filling in the center and top with some of the sauteed greens.
- Brush some water along the edges of the circle and fold one half over the other to form a semicircle (like a calzone). Press the edges together to seal and crimp with a fork.
- Place the pita packets on a baking sheet sprayed or brushed with oil. Spray or brush the tops of the pita packets with a little more oil to ensure they get crisp and look pretty.
- Bake in a preheated 450-degree oven for 15 minutes.
- Remove to a rack, let the packets cool about five minutes, then serve hot with chutney.
Eli
Hi there, do you think a five year old might go for this? I may have to omit the red pepper flakes.
Vaishali
Hi, depends on your child but my son, who was six or seven when I first made this, loved it. Key is to chop everything small. 🙂 And yes, omit the red pepper.
Alwin
Thank you for the lovely post. I have a question for you is there anything else I can use instead of tofu as my husband doesn’t like it.
Thanking you in advance. Alwin. ?
Leslie Grabowski
Vaishali, I love your recipes, but I have to eat gluten free, and because I am decidedly NOT a cook, I never know how to substitute GF flour for the regular flour in a recipe. Have you ever tried that? If not, have any of your other readers?
Vaishali
Hi Leslie, I will look into this further, but from what I've tried so far-- and read -- the gluten-free all-purpose flour you can buy off the shelf is a good substitute for regular APF or whole wheat flour. I hope other readers will have more enlightened answers. 🙂
Rish...
Hey.. Is it possible to replace the maida/all purpose flour with whole wheat?
Vidya
Hi Vaishali,
Is there any ready made pita dough that you can suggest? Love the idea, but don't think I can make it from scratch. Would this make a good lunch item or would it get soggy?
Thanks!
Vaishali Honawar
Hi Vidya, it will not get soggy. I have never bought pita dough and can't really make a suggestion, but you could try buying some pizza dough from a local pizzeria and use that instead. It would work just as well. Cheers!
Raghavi
*progress
Raghavi
I've long been a silent reader of your lovely blog Vaishali. Ever since you've introduced Jay to us through the blog, the first question that springs to my mind when I see a new post here is " Did Jay like it?" My favorite part of your posts is now Jay's verdict! I've always wanted to adopt but worried that I might not be up to the many the challenges. Reading about you and your cute as a button son Jay makes me think while worry will probably always be there in one form or another the challenges may be indeed worth it for me. Thank you for the inspiration, both recipe and otherwise. All the very best to you and your family. Can't wait to see how Jay's taste buds profess!
Padma
I love dal chaawal. I can have it daily , even for breakfast. I can even drink daal like soup.
Patrick
You don't say how many pockets this makes. Is it only enough for one person? For two people plus leftovers?
Vaishali Honawar
Hi Patrick, this makes about 12 packets. So definitely enough to feed a hungry family of four.
Sarojini
These look wonderful! Love the idea of pitta dough. Thanks, Sarojini (Yogi Vegans) 🙂
Vaishali Honawar
Thanks, Sarojini. 🙂
Emily
This looks delicious!
Vaishali Honawar
Thanks, Emily. 🙂
Matt
So glad to see you posting so much again and finding time to be back in the kitchen. But don't worry about us! Get out of the kitchen and enjoy your bigger family!
Vaishali Honawar
Hi Matt, With a finicky eater on my hands I am definitely spending a lot of time in the kitchen. 🙂 And I am definitely finding the time to enjoy my family.
vaishali
They sure look amazing. Just hope you would come up with a video of you making soon, it would help a lot.
Your recipes are marvelous.
Vaishali Honawar
Thanks, Vaishali. 🙂 I love saying that. It's like talking to myself. Thanks for the thought-- videos..I don't think I can right now because of all the extra time commitment, but perhaps some day.
Kim Armstead
These look amazing!
Vaishali Honawar
Thanks, Kim. 🙂