Get Ready to Roast: Preheat your oven to 450°F or 230°C (450°F). Lightly spritz a large 15x10x1-inch baking sheet with nonstick cooking spray and set it aside.
Prep the Tofu & Veggies: Drain the tofu and press it gently between paper towels to remove excess water.
Slice it into ¼-inch thick pieces, then cut those into ½-inch strips.
In a large bowl, combine the tofu strips, sweet pepper, zucchini, and onion.
Drizzle with olive oil, sprinkle with salt and pepper, and toss gently until everything is evenly coated.
Roast to Perfection: Spread the tofu and vegetable mixture in a single, even layer on your prepared baking sheet.
Roast for 10 to 12 minutes, stirring once halfway through, until the vegetables are tender-crisp and the tofu is lightly golden.
Assemble & Melt: Carefully stuff the warm tofu and veggie mixture into each pita half.
Drizzle generously with the balsamic vinaigrette and top with the shredded vegan cheese.
Arrange the filled pitas, open-side up, in a baking dish and pop them back into the oven for 1 to 2 minutes, just until the cheese is gloriously melted and gooey.
Don't be afraid to customize!
Add a pinch of red pepper flakes for heat, some dried oregano for a Mediterranean vibe, or a sprinkle of smoked paprika for a smoky flavor.
