Broccoli Tofu and Feta Pitas

Ingredients

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  1 cup or 252g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Broccoli

  Raw

  1 cup chopped or 91g

• Balsamic vinegar

  1 tbsp or 16g

• Pita bread

  Whole-wheat

  1 pita, large or 64g

• Feta cheese

  1 oz or 28g

Directions

1. Drain the tofu and press with a tofu press or paper towels to remove excess moisture. Dice into small cubes.
2. In a skillet over medium-high heat, heat the vegetable oil. Fry the broccoli in the hot oil for 5 minutes, then add the tofu. Cook until the broccoli is slightly tender, about 3 to 4 more minutes. Remove from heat and toss with balsamic vinegar to coat.
3. Cut the pita bread in half and stuff each pocket with equal portions of the tofu mixture and feta cheese. Enjoy!