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 cup or 255g

• Pita bread

  White, enriched

  1 pita, large or 60g

• Feta cheese

  1 oz or 28g

Directions

1. Dice tofu.
2. In a skillet over medium high heat, heat the tablespoon of oil. Fry broccoli in hot oil for 5 minutes, then stir in the tofu. Cook until broccoli is slightly tender, about 3 to 4 more minutes. Remove from heat and toss with the salad dressing.
3. Cut pita bread in half and stuff each pocket with half of the mixture and cheese. Enjoy!