1 block extra-firm tofu, pressed and broken into bite-sized pieces
1 tsp Greek seasoning
½ tsp salt
¼ tsp black pepper
¼ tsp smoked paprika
2 tbsp cornstarch
1 English cucumber, diced
1 cup cherry tomatoes, halved
½ red onion, diced
½ cup Kalamata olives, chopped
2 tsp fresh dill, chopped
1 tsp fresh mint, chopped
Greek seasoning, to taste
Salt and black pepper, to taste
2–3 tbsp olive oil
Prepared tzatziki sauce
Crumbled feta cheese
1 package pita bread, cut into triangles
Olive oil spray
Directions
Preheat your Blackstone griddle to medium-high heat and your air fryer to 400–425°F.
In a container with a lid, combine the tofu, Greek seasoning, salt, black pepper, smoked paprika, and cornstarch. Shake until the tofu is evenly coated.
Add the olive oil to the griddle and cook the tofu for 6–8 minutes, turning occasionally, until golden brown and crispy.
Arrange the pita triangles in the air fryer basket and lightly spray with olive oil. Air fry for 2–5 minutes, or until golden and crisp. Remove and season lightly with salt.
In a large bowl, combine the cucumber, tomatoes, red onion, Kalamata olives, dill, mint, Greek seasoning, salt, black pepper, and olive oil. Toss well and let the mixture marinate for 5–10 minutes.
To assemble, layer the pita chips on a serving platter. Top with the crispy tofu, Greek vegetable mixture, crumbled feta, and a generous drizzle of tzatziki sauce.
Garnish with additional fresh dill, if desired, and serve immediately.
