- Place quinoa and water in a medium saucepan over high heat and bring to a boil. Reduce heat to low, cover, and cook for 10 minutes. Remove from heat. Let stand 5 minutes. Uncover and let cool.
- In a large bowl, mix feta, tofu, kale, garlic, oregano and cooled quinoa. Blend in egg; Season to taste.
- Place the rack in middle of the oven and preheat the broiler. Using 30 mL (2 tbsp.) at a time, shape mixture into 12 egg-shaped "croquettes". Place on foil-lined baking sheet and cook under the broiler until golden brown and crispy around the edges, about 7 minutes.
- Fill each pita with 3 croquettes, add some tzatziki, lettuce, tomato, and cucumber.
These croquettes are equally delicious on a green salad as they are serve with spicy mayonnaise at cocktail hour.