Spinach and Tomato Tofu Toss

Tofu is a good food choice for vegetarians who do not eat dairy products, because it's rich in protein and iron. Here it is tossed with vegetables for a nutritious breakfast.

Yield

Makes 4 servings

Ingredients

	Nonstick cooking spray
3/4	cup chopped onion
1	teaspoon chopped garlic
1	package (10 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
2	teaspoons soy sauce
1/4	teaspoon black pepper
1/4	pound stemmed spinach, divided
4	rounds whole wheat pita, cut in half
2	large ripe tomatoes, chopped
3/4	cup chopped red bell pepper

Preparation

Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add onion and garlic. Cook and stir 2 minutes or until onion is crisp-tender.
Add tofu, soy sauce and black pepper to skillet; toss until well combined. Cook over medium heat 3 to 4 minutes or until heated through. Remove from heat and cool slightly.
Set aside 8 whole spinach leaves; tear remaining leaves into bite-size pieces. Line pita halves with whole spinach leaves. Add tomatoes, torn spinach and bell peppers to tofu mixture; toss to combine. Fill pita halves with tofu mixture. Serve immediately.

Nutritional Information

Serving Size:	2 filled pita halves
Calories	324
Calories from Fat	21 %
Total Fat	8 g
Saturated Fat	1 g
Carbohydrate	49 g
Fiber	4 g
Protein	20 g
Sodium	561 mg

Dietary Exchange

Starch	2-1/2
Vegetable	1-1/2
Meat	2

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