Grilled Tofu and Vegetable Pita Pockets
Post date
Friday, January 1, 2010 - 10:21
Source of Recipe
Bon Appétit | July 1997
Serves/Makes/Yields
2
Recipe Description
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)
Preparation
- 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.
- 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.
- 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.
Type of Cuisine
Type of Meal