PREP: 20 minutes BAKE: 8 minutes OVEN: 375°F MAKES 2 servings
1⁄2 cup sliced fresh mushrooms
1⁄2 cup chopped red or green sweet pepper (1 small)
1 teaspoon olive oil
3 ounces firm tub-style tofu (fresh bean curd), drained and crumbled (about 1⁄2 cup)
2 tablespoons thinly sliced green onion (1)
1 clove garlic, minced
1⁄8 teaspoon ground black pepper
1 whole wheat pita bread round, split in half horizontally
1⁄2 cup shredded reduced-fat cheddar cheese (2 ounces)
1 Preheat oven to 375°F. In a medium skillet cook mushrooms and sweet pepper in hot oil over medium heat for 5 to 8 minutes or until tender, stirring occasionally. Stir in tofu, green onion, garlic, and black pepper.
2 Place pita halves, cut sides down, on an ungreased baking sheet. Sprinkle with 1⁄4 cup of the cheese. Top with mushroom mixture; sprinkle with the remaining 1⁄4 cup cheese.
3 Bake for 8 to 10 minutes or until heated through and cheese is melted.
PER SERVING: 256 cal., 11 g total fat (5 g sat. fat), 20 mg chol., 417 mg sodium, 24 g carb., 4 g fiber, 15 g pro.
make it vegan
Substitute soy cheese for the cheddar cheese.
