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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 9.5g 19% DV; carbohydrates 22.8g 7% DV; dietary fiber 3.9g 16% DV; sugars 2.4g; fat 7.3g 11% DV; saturated fat 1g 5% DV; cholesterolmg; vitamin a iu 678.3IU 14% DV; vitamin c 31.5mg 53% DV; folate 32mcg 8% DV; calcium 106.3mg 11% DV; iron 1.8mg 10% DV; magnesium 68.7mg 25% DV; potassium 198.5mg 6% DV; sodium 432.7mg 17% DV.