Grilled Tofu and Vegetable Pita Pockets

sandwich vegetable vegetarian lunch feta mint tofu bell pepper summer bon appétit

N/A

Makes 2 Servings

Source

Ingredients

1/2 cup bottled Italian dressing

3 tablespoons finely chopped fresh mint

4 3/4-inch-thick slices firm tofu (from 14-ounce package), drained well on several paper towels

2 medium-size green bell peppers, quartered lengthwise, seeded

8 green onions, all but 3 inches of green tops trimmed

2 7-inch-diameter pita breads, cut in half crosswise

1/2 cup crumbled feta cheese (about 2 ounces)

Method

Prepare barbecue (medium heat). Whisk dressing and mint in small bowl to blend. Arrange tofu, bell peppers and green onions on small platter; brush with some of dressing mixture.

Wrap pita bread in foil; place at edge of grill to warm through. Grill vegetables and tofu until lightly charred and heated through, occasionally turning and brushing with some dressing mixture, about 8 minutes for vegetables and 5 minutes for tofu.

Cut tofu and peppers into 1/4-inch pieces. Fill each pita half with 1/4 of tofu and peppers. Top each with 2 green onions and 1/4 of feta cheese. Drizzle with any remaining dressing mixture and serve.