A splash of balsamic vinaigrette enhances the tantalizing roasted flavor of this colorful tofu, zucchini, onion and sweet pepper combination. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 450 degrees F. Drain tofu; pat tofu with paper towels until well dried. Cut tofu into 1/4-inch-thick slices; then, cut into 1/2-inch-wide strips. In a large bowl, combine tofu strips, zucchini, onion and bell pepper. Add oil, salt and pepper; toss to coat.

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  • Lightly coat a rimmed baking sheet with cooking spray. Spread tofu mixture evenly in prepared pan. Roast, uncovered, for 10 to 12 minutes or until vegetables are tender, gently stirring once.

  • Divide roasted tofu and vegetables among pita pockets; drizzle with dressing. Top with shredded soy cheese. Place the filled pitas, filled-sides up, in a 2-quart square baking dish. Bake for 1 to 2 minutes or until cheese melts.

Nutrition Facts

189 calories; 7.3 g total fat; 1 g saturated fat; 433 mg sodium. 198 mg potassium; 22.8 g carbohydrates; 3.9 g fiber; 2 g sugar; 9.5 g protein; 678 IU vitamin a iu; 32 mg vitamin c; 32 mcg folate; 106 mg calcium; 2 mg iron; 69 mg magnesium;