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.
Makes 4 servings
|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|
- 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.
|Serving Size:||2 filled pita halves|
|Calories from Fat||21 %|
|Total Fat||8 g|
|Saturated Fat||1 g|
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