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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|Serving Size: 1 Serving (122g)|
|Recipe Makes: 6|
|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 %|
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Calories per serving: 110
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