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Name: Tofu Salad Crunch Pitas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/8 ts Black pepper; 1/4 ts Salt; 1/2 c cucumber Half moon slices; 1 ts Dried dill weed; Leaf lettuce; 1 tb Vegetable oil; 1/3 c Tofu or other eggless mayo; 1 lb Hard tofu pressed, and cut; 3 6-inch pita bread cut in 2; 1/2 c celery Sliced; 1/3 c radishes Sliced

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INGREDIENTS

1/8 ts Black pepper
1/4 ts Salt
1/2 c cucumber ; Half moon slices
1 ts Dried dill weed
Leaf lettuce
1 tb Vegetable oil
1/3 c Tofu ; or other eggless mayo
1 lb Hard tofu ; pressed, and cut
3 6-inch pita bread ; cut in 2
1/2 c celery ; Sliced
1/3 c radishes ; Sliced

Servings

INSTRUCTIONS

1. Stir fry tofu cubes in vegetable oil in a non-stick skillet until golden and crispy, about 15 minutes. Sprinkle with salt. 2. Combine all ingredients except pita bread and lettuce. Cover and refrigerate for one hour to blend flavors. 3. Line pita pockets with leaf lettuce and fill with tofu salad. To press tofu, cut tofu block into 2 or 4 equal pieces and lay on a plate covered with paper towels or a clean dish cloth. Cover with more paper towels or dish cloth. Place another plate on top and on top of the plate put a heavy object. Let stand from 20 minutes to one hour, changing paper towels as they become soaked. The longer you press, the firmer the tofu will be. Recipe by Shirley Wilkes-Johnson

NOTES

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Tofu Salad Crunch Pitas

1/8 ts Black pepper
1/4 ts Salt
1/2 c cucumber Half moon slices
1 ts Dried dill weed
 Leaf lettuce
1 tb Vegetable oil
1/3 c Tofu or other eggless mayo
1 lb Hard tofu pressed, and cut
3 6-inch pita bread cut in 2
1/2 c celery Sliced
1/3 c radishes Sliced

1. Stir fry tofu cubes in vegetable oil in a non-stick skillet until  golden and crispy, about 15 minutes.   Sprinkle with salt.     2.  Combine all ingredients except pita bread and lettuce. Cover and  refrigerate for one hour to blend flavors.     3.  Line pita pockets with leaf lettuce and fill with tofu salad.     To press tofu, cut tofu block into 2 or 4 equal pieces and lay on a plate  covered with paper towels or a clean dish cloth. Cover with more paper  towels or dish cloth. Place another plate on top and on top of the plate  put a heavy object. Let stand from 20 minutes to one hour, changing paper  towels as they become soaked.   The longer you press, the firmer the tofu will be.     Recipe by Shirley Wilkes-Johnson

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Nutrition

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Serving Size: 1 Serving (122g)
Recipe Makes: 6

Calories: 110
Calories from Fat: 37 (34%)

Amt Per Serving		% DV

	Total Fat 4.1g	5 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 1.8g
Cholesterol 0mg		0 %
Sodium 112.9mg		4 %
Potassium 233.7mg		6 %
Total Carbohydrate 10.8g		3 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 10.1g
Protein 7.5g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 110

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