Grilled Tofu and Vegetable Pita Pockets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Purchased tabbouleh spooned onto whole romaine lettuce leaves is ideal with these Mediterranean-inspired sandwiches. Follow with baklava and fresh grapes. Ingredients:
1/2 cup bottled italian dressing |
3 tablespoons finely chopped fresh mint |
4 3/4-inch-thick slices firm tofu (from 14-ounce package), drained well on several paper towels |
2 medium-size green bell peppers, quartered lengthwise, seeded |
8 green onions, all but 3 inches of green tops trimmed |
2 7-inch-diameter pita breads, cut in half crosswise |
1/2 cup crumbled feta cheese (about 2 ounces) |
Directions:
1. Prepare barbecue (medium heat). Whisk dressing and mint in small bowl to blend. Arrange tofu, bell peppers and green onions on small platter; brush with some of dressing mixture.
2. Wrap pita bread in foil; place at edge of grill to warm through. Grill vegetables and tofu until lightly charred and heated through, occasionally turning and brushing with some dressing mixture, about 8 minutes for vegetables and 5 minutes for tofu.
3. Cut tofu and peppers into 1/4-inch pieces. Fill each pita half with 1/4 of tofu and peppers. Top each with 2 green onions and 1/4 of feta cheese. Drizzle with any remaining dressing mixture and serve.
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