Spinach and Tomato Tofu Toss
the Editors of Publications International, Ltd.

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 |
Sodium | 561 mg |
Protein | 20 g |
Fiber | 4 g |
Carbohydrate | 49 g |
Saturated Fat | 1 g |
Total Fat | 8 g |
Calories from Fat | 21 % |
Calories | 324 |
Dietary Exchange
Vegetable | 1-1/2 |
Starch | 2-1/2 |
Meat | 2 |
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