| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Vegtime3 |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Baked marinated tofu |
| 1/3 |
|
Tofu mayonnaise to taste; up to 1/2cup |
| 1 |
lg |
Celery stalk; finely diced |
| 1 |
|
Green onion; minced |
|
|
Regular or mini-size pita breads |
|
|
Warmed and cut into halves |
INSTRUCTIONS
4 TO 6 SERVINGS DAIRY-FREE
This is a great family lunch favorite in my home-even tofu skeptics love
itl Since it's rather crumbly, it's best stuffed in pita pockets. Adult
brown baggers will enjoy it just as much as the kids.
Using your hands, finely crumble tofu into medium bowl. Add remaining
ingredients and stir to blend well. Stuff into warmed pita bread. Wrap
first in foil, then in plastic.
PER SERVING: 187 CAL.; 10G PROT.; 7G TOTAL FAT (0 SAT. FAT); 19 CARB.; 0
CHOL.; 315 MG SOD.; 1G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, September 1998, page 50
Converted by MM_Buster v2.0l.
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