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Tofu Salad Crunch Pitas

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Submitted by Denise719

YIELD

6 servings

PREP

10 min

COOK

15 min

READY

30 min

Ingredients

1 453.6
POUND G TOFU
hard, pressed, cut into 3/4 inch cubes
1 15
TABLESPOON ML VEGETABLE OIL
¼ 1.3
TEASPOON ML SALT
½ 118
CUP ML CELERY
sliced
½ 118
CUP ML CUCUMBERS
half moon slices
79
CUP ML RADISHES
sliced
79
CUP ML TOFU
1 5
TEASPOON ML DILL WEED
dried
0.6
TEASPOON ML BLACK PEPPER
3 3
EACH EACH PITA BREAD
halved *
1 1
X X LETTUCE *

Directions

Stir fry tofu cubes in vegetable oil in a non-stick skillet until golden and crispy, about 15 minutes.

Sprinkle with salt.

Combine all ingredients except pita bread and lettuce.

Cover and refrigerate for one hour to blend flavors.

Line pita pockets with leaf lettuce and fill with tofu salad.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 140 59% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 118mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 2g 9%
Sugars g
Protein 26g
Vitamin A 4% Vitamin C 2%
Calcium 57% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 
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