Nutritional Info

Nutrition Facts

Serving Size 1 (121g)

Calories 365
Calories from Fat 17 (5%)
Amount Per Serving %DIV
Total Fat 1.8g 3%
Saturated Fat 0.5g 3%
Monounsaturated Fat 0.3g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 0.3mg 0%
Sodium 24.6mg 1%
Potassium 1194.3mg 25%
Total Carbohydrate 63.4g 21%
Dietary Fiber 11.3g 45%
Sugars 1g
Protein 25.7g 51%

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Recipe Description
This is a tofu delight that gives the flair of Mediterrean flavor.
Prep time
15 min
Cook time
25 min
Ready In
40 min


Serves Tool

Serves To:USMetric
1   3 large pita pockets, preferably whole wheat
1/3 Cup(c)  nonfat or lowfat salad dressing of choice
1/2 Cup(c)  sliced cucumbers
1/2 Cup(c)  alfalfa sprouts
1 Teaspoon(t)  dried oregano
1/4 Teaspoon(t)  dry mustard
1 1/2 Tablespoon(T)  soy sauce
1 Pound(lb)  firm tofu


Cut the block of tofu into small cubes.
Toss the tofu in a bowl with the soy sauce, mustard, and oregano. Marinate for at least 15 minutes or as long as 1 day.

Line a baking sheet with parchment paper. Put the tofu cubes on the sheet in one layer, close together but not touching.

Bake in a preheated 450F oven for 10 minutes, then shake the pan to loosen the cubes from the paper. Continue to bake, about 10 to 15 minutes more, until the outside of the tofu browns and crisps but the insides remain soft. Let cool.

Cut the pita pockets in half and fill with the tofu, sprouts, and cucumbers. Moisten with the salad dressing.

Additional notes

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