Recipe of the Day - July 1 (tofu and veggie pitas) - Tilted Forum Project Discussion Community

JadziaDax · 07-01-2003, 01:48 AM

Scrambled Tofu and Veggie Pita Sandwiches

Ingredients
2 tablespoons unsalted butter
2/3 cup onions, finely chopped
2 cloves garlic, minced
2 tomatoes, diced
1/4 cup fresh, frozen or canned diced green chiles
1 pound tofu, crumbled
2 tablespoons soy or soy-ginger sauce
1 tablespoon Dijon mustard
2/3 cup shredded Cheddar cheese, regular or reduced fat
Garnishes: salsa or chopped red or green bell peppers, parsley
2-4 slices pita bread

Preparation
Melt butter in skillet.

Add onions and garlic and saute for 2 minutes.

Add tomatoes and diced green chiles and continue to saute until onions are soft.

Add crumbled tofu.

Flavor with soy or soy-ginger sauce and mustard.

Continue heating until tofu is heated through.

Add half of Cheddar and allow to melt.

Fill 4-6 pita pockets with mixture and top with remaining Cheddar.

Garnish, if desired, with salsa or chopped red or green bell peppers and fresh chopped parsley.

Serves 4-6.

07-01-2003, 01:48 AM	#1 (permalink)
JadziaDax Loser Location: who the fuck cares?	Recipe of the Day - July 1 (tofu and veggie pitas) Scrambled Tofu and Veggie Pita Sandwiches Ingredients 2 tablespoons unsalted butter 2/3 cup onions, finely chopped 2 cloves garlic, minced 2 tomatoes, diced 1/4 cup fresh, frozen or canned diced green chiles 1 pound tofu, crumbled 2 tablespoons soy or soy-ginger sauce 1 tablespoon Dijon mustard 2/3 cup shredded Cheddar cheese, regular or reduced fat Garnishes: salsa or chopped red or green bell peppers, parsley 2-4 slices pita bread Preparation Melt butter in skillet. Add onions and garlic and saute for 2 minutes. Add tomatoes and diced green chiles and continue to saute until onions are soft. Add crumbled tofu. Flavor with soy or soy-ginger sauce and mustard. Continue heating until tofu is heated through. Add half of Cheddar and allow to melt. Fill 4-6 pita pockets with mixture and top with remaining Cheddar. Garnish, if desired, with salsa or chopped red or green bell peppers and fresh chopped parsley. Serves 4-6.