- 6
- 25 mins
- 25 mins
Ingredients
- 1/2 16 - 18 - ounce package extra-firm water-packed tofu (fresh bean curd)
- 1 small zucchini (6 ounces), thinly sliced
- 1 medium onion, halved and thinly sliced
- 1 red or yellow sweet pepper, seeded and cut into thin strips
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Nonstick cooking spray
- 3 large whole wheat pita bread rounds, halved
- 2 tablespoons bottled light balsamic vinaigrette or reduced-calorie Italian salad dressing
- 1/3 cup shredded mozzarella-flavored soy cheese
Preparation
Step 1
1. Preheat oven to 450 degrees F. Drain tofu; pat tofu with paper towels until well dried. Using a sharp knife, cut tofu into 1/4-inch-thick slices; then, cut into 1/2-inch-wide strips. In a large bowl, combine tofu strips, zucchini, onion, and sweet pepper. Add oil, salt, and pepper; toss to coat.
2. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. Spread tofu mixture evenly in prepared pan. Roast, uncovered, for 10 to 12 minutes or until vegetables are tender, gently stirring once.
3. Open pita halves to create pockets. Divide roasted tofu and vegetables among pita pockets; drizzle with vinaigrette. Top with shredded soy cheese. Place the filled pitas, filled sides up, in a 2-quart square baking dish. Bake for 1 to 2 minutes or until cheese melts.
Servings Per Recipe: 6 PER SERVING: 189 cal., 7 g total fat (1 g sat. fat), 433 mg sodium, 23 g carb. (4 g fiber, 2 g sugars), 9 g pro.
Vegetables (d.e): 1; Medium-Fat Meat (d.e): 0.5; Fat (d.e): 1; Starch (d.e): 1;