Tofu Salad Crunch Pitas
Yield
6 servingsPrep
10 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
tofu
hard, pressed, cut into 3/4 inch cubes |
|
| 1 | tablespoon |
vegetable oil
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
celery
sliced |
|
| ½ | cup |
cucumbers
half moon slices |
|
| ⅓ | cup |
radishes
sliced |
|
| ⅓ | cup |
tofu
|
|
| 1 | teaspoon |
dill weed
dried |
|
| ⅛ | teaspoon |
black pepper
|
|
| 3 | each |
pita bread
halved |
* |
| 1 | x |
lettuce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
tofu
hard, pressed, cut into 3/4 inch cubes |
|
| 15 | ml |
vegetable oil
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
celery
sliced |
|
| 118 | ml |
cucumbers
half moon slices |
|
| 79 | ml |
radishes
sliced |
|
| 79 | ml |
tofu
|
|
| 5 | ml |
dill weed
dried |
|
| 0.6 | ml |
black pepper
|
|
| 3 | each |
pita bread
halved |
* |
| 1 | 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.
