We’re now Atoria’s Family Bakery.
New logo! New name! New bag! New website!

Tempeh and Veggie Pita

Tempeh and Veggie Pita


This Pita is easy to make and full of delicious, simple ingredients. Enjoy!

  • Author: californialavash


  • 2 pieces Atoria’s Family Bakery Pita
  • ½ pound tempeh, cut in 1/2-inch pieces
  • ¼ pound broccoli, cut in 1-inch florets
  • ¼ cup pitted Kalamata olives, cut in half
  • 3 oz. roasted red peppers, cut in strips
  • 1/4 tsp. granulated garlic
  • 1/4 tsp. dried thyme
  • 1/4 tsp. dried oregano
  • 4 tbsp. spinach artichoke dip


  1. In a medium frying pan, combine the tempeh and 1 cup water and bring to a boil. Cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh and transfer to a plate.
  2. Warm 2 tbsp. oil over medium-high heat. Add the tempeh and cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Add the broccoli, garlic, thyme, and oregano. Season with salt and pepper, and cook, stirring occasionally until the broccoli is crisp-tender and the tempeh is starting to crisp, 2 to 3 minutes. Remove from heat.
  3. Spread spinach artichoke dip inside each Pita, then fill with tempeh, red peppers, and olives.
Tempeh and Veggie Pita

In this recipe:

Pita Traditional »