Chicken/Tofu Pita Sandwiches
Ingredients:
For chicken:
- 1/4 c vegetable oil
- 5 garlic cloves, minced
- 1 tbsp ground coriander
- 1 1/2 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/4 c chopped cilantro
- 1 tbsp lemon juice
- 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
- Salt and black pepper
For tofu:
- 1 lb firm tofu
- cornstarch
- salt
For yogurt sauce:
- 1/2 cup plain Greek yogurt
- 1/4 cup plus 2 tbsp mayonnaise
- 1 tbsp distilled white vinegar
- 3/4 tsp granulated sugar
- one minced clove of garlic
- Salt to taste
For serving:
- shredded lettuce
- chopped fresh tomatoes
- hot sauce
- pickles (pickled zucchini, cucumber, marinated eggplant, etc)
- chopped red onion
- pitas
Directions:
Prepare the tofu: Drain the tofu. Chop into cubes. Put cornstarch and salt in a bowl, and coat the cubes of tofu. Heat neutral oil in a pan, add tofu, and saute, turning occasionally, until lightly browned. Set aside.
Prepare the chicken: Heat oven to 450 degrees. In a medium bowl, combine the oil, fresh garlic, coriander, paprika, cumin, and oregano, cilantro and lemon juice; mix well. Add the chicken, season with salt and pepper, and toss to evenly coat. Spread the seasoned chicken in a single layer on a large sheet pan and roast until golden and caramelized, about 20 minutes.
Make the white sauce: In a small bowl, combine the yogurt, mayonnaise, vinegar, sugar, and garlic, season with salt, then mix well; set aside.
Serve pitas with chicken, tofu, and any toppings you want, such as lettuce, tomato, hot sauce, onion, pickles, etc.