PREP: 25 minutes ROAST/BAKE: 11 minutes OVEN: 450°F MAKES 6 sandwiches
Nonstick cooking spray
1⁄2 of a 16- to 18-ounce package extra-firm tub-style tofu (fresh bean curd)
1 cup thin red or yellow sweet pepper strips (1 medium)
1 cup thinly sliced zucchini (1 small)
1 medium onion, halved and thinly sliced
1 tablespoon olive oil
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
3 large whole wheat pita bread rounds, halved crosswise
2 tablespoons bottled light balsamic vinaigrette or reduced-calorie Italian salad dressing
1⁄3 cup shredded mozzarella-flavor soy cheese
1 Preheat oven to 450°F. Lightly coat a 15x10x1-inch baking pan with cooking spray; set aside.
2 Drain tofu; pat dry with paper towels. Cut crosswise into 1⁄4 -inch slices; cut into 1⁄2 -inch strips. In a large bowl combine tofu, sweet pepper strips, zucchini, onion, oil, salt, and black pepper; toss gently to coat.
3 Spread tofu mixture evenly in the prepared baking pan. Roast for 10 to 12 minutes or until vegetables are tender, gently stirring once.
4 Fill pita pockets with tofu mixture. Drizzle filling with balsamic vinaigrette; top with cheese. Place pita pockets, filled sides up, in an ungreased 2-quart square baking dish. Bake for 1 to 2 minutes or until cheese is melted.
PER SANDWICH: 189 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 433 mg sodium, 23 g carb., 4 g fiber, 9 g pro.
