Hi Reader,

If you think plant-based eating means sacrificing flavor or protein, this recipe will change your mind. These vegan red lentil and tofu-stuffed pitas pack bold Middle Eastern spices, a creamy, herby cucumber slaw, crispy spiced tofu, and a drizzle of lemon tahini into every bite. High-protein (26g), high-fiber (17g), and done in under 40 minutes.

These have already made it into my meal prep rotation.

The spice blend is homemade and uses spices you probably already have: allspice, cinnamon, cumin, coriander, nutmeg, and black pepper. It's what makes the tofu. And the lemon tahini is the same one from the za'atar chickpea sheet pan, because why reinvent what already works?

The full recipe is on the blog!

​Middle-Eastern Red Lentil and Tofu Stuffed Pita​

Eating plant-forward doesn’t have to be complicated If you’re working toward a calmer, more sustainable way to eat, I created a simple framework called the Fiber-Forward Plate. It shows you how to build balanced, plant-forward meals, without tracking or perfection. Get the Guide

More plant-forward recipes:

🌿 Middle Eastern Vegan Flatbread with Za’atar Tofu and Chickpeas​

🌱 Café Cubano Black Bean Banana Breakfast Bake​

🍃 Cuban Black Bean Tofu Scramble and Cilantro Lime Yogurt Sauce​

Explore these and more on the blog!

Tag me when you make it — @plantifulsurgeon

Stay tuned for more plant-forward recipes and practical nutrition insights, rooted in culture and built around fiber.

​​​​​​