I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.
Bring the BBQ indoors, and into winter, with these cheesy BBQ tempeh pita pockets! This quick weeknight meal will satisfy everyone, and evoke flavors of warm summer evenings.
Toufayan Pita pockets are a great way to bring the sticky mess of BBQ inside – simply roast everything together in the oven, melt some cheese into halved pita pockets, and stuff with the sweet and savory BBQ goodness.
I used Organic Sprouted Whole Wheat pita pockets for this recipe, to add an earthiness to the BBQ flavors. If you’re looking for something simple, delicious and healthy for a dinner that the whole family will love, this is the solution!
What’s better is that Toufayan Bakeries is a family-owned bakery that makes more than 100 delicious products available across the nation. It is the largest Pita company in the U.S.! Toufayan Bakeries uses old-world recipes with only top quality, wholesome ingredients, making Pita that are naturally cholesterol free and trans fat free.
Cheesy BBQ Tempeh Pita Pockets
- 1 block tempeh
- 1 onion, diced
- 1 bell pepper, diced
- 1/2 pint cherry tomatoes, halved
- 1/2 C prepared BBQ sauce – I used Stubb’s
- 1 tbsp olive oil
- dash of sea salt
- 4 Toufayan Sprouted Grain Pita breads, halved into two pockets
- 4 oz gouda, thinly sliced (use vegan cheese if desired)
- Hot sauce, to serve – optional
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper and spray with PAM; set aside.
Slice the tempeh into two thin squares. Then cube into bite-sized pieces. Toss this with the diced veggies and halved tomatoes. Stir in the BBQ sauce, oil and sea salt; coat completely. Spread in a single layer on the prepared baking sheet. Roast for 25 minutes, stirring halfway through.
In the meantime, halve the pita breads and fill each half with a layer of cheese slices. Place on another lined baking sheet and heat through in the oven for a few minutes – long enough to warm the bread and begin melting the cheese.
Remove both baking sheets. Transfer pita breads to four plates. Use a spoon to fill each pita half with the BBQ tempeh mixture. Top with hot sauce if desired. Serve and enjoy hot!