1block drained and pressed tofucut into 1-inch pieces
2tablespoonsgrapeseed oilor cooking oil of choice
Salt and pepper
Sauce:
2tablespoonstahini paste
1lemonzest and juice
3clovesminced garlic
1teaspoonoregano
½-1teaspooncrushed red pepper
Pinchsaffronoptional
Salt and pepper to taste
2-4tablespoonswateror as needed to thin to pourable sauce consistency
For Serving:
Warmed pita bread
Chopped tomatolettuce greens, sliced onion, chopped green or black olives
Instructions
Preheat oven to 475º F and grease a baking sheet. Combine eggplant, tofu, oil, and salt and pepper and spread on the baking sheet. Place in the oven and roast until browned and charred on the outside, about 30-35 minutes.
In the meantime, prepare the sauce. Whisk together tahini, lemon, garlic, oregano, crushed red pepper, saffron (if using), and salt and pepper. Gradually add water one tablespoon at a time until sauce is thinned to desired consistency. (The exact amount of water you need will depend on how thick your tahini paste is.)
Remove eggplant and tofu from the oven and allow to cool slightly before assembling. Once ready, fill warmed pita with eggplant/tofu mixture and top with tomato, lettuce, onion, and/or olives as desired. Enjoy!