Roasted Tofu and Veggie Pockets
Recipe from Diabetic Living

A splash of balsamic vinaigrette enhances the tantalizing roasted flavor of this colorful tofu, zucchini, onion, and sweet pepper combination.


Roasted Tofu and Veggie Pockets

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Ingredients
  • 1/2  of a 16- to 18-ounce package
    extra-firm water-packed tofu (fresh bean curd)
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  • 1 
    small zucchini (6 ounces), thinly sliced
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  • 1 
    medium onion, halved and thinly sliced
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  • 1 
    red or yellow sweet pepper, seeded and cut into thin strips
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  • 1  tablespoon
    olive oil
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    ground black pepper
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  •  
    Nonstick cooking spray
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  • 3 
    large whole wheat pita bread rounds, halved
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  • 2  tablespoons
    bottled light balsamic vinaigrette or reduced-calorie Italian salad dressing
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  • 1/3  cup
    shredded mozzarella-flavored soy cheese
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Directions
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.
Nutrition information
Calories 189, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 2 g, Cholesterol 0 mg, Sodium 433 mg, Carbohydrate 23 g, Total Sugar 2 g, Fiber 4 g, Protein 9 g. Daily Values: Vitamin A 0%, Vitamin C 53%, Calcium 11%, Iron 10%. Exchanges: Vegetable 1, Starch 1, Medium-Fat Meat .5, Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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