*  Exported from  MasterCook  *
 
                          TOFU SALAD CRUNCH PITAS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Tofu
                 Sandwiches                       Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Hard tofu, pressed, and cut
                         -into 3/4 cubes
    1       tb           Vegetable oil
      1/4   ts           Salt
      1/2   c            Sliced celery
      1/2   c            Half moon slices of cucumber
      1/3   c            Sliced radishes
      1/3   c            Tofu or other eggless mayo
    1       t            Dried dill weed
      1/8   ts           Black pepper
    3                    6-inch pita bread, cut in 2
                         Leaf lettuce
 
    1. Stir fry tofu cubes in vegetable oil in a
   non-stick skillet until golden and crispy, about 15
   minutes.
    Sprinkle with salt.
   
    2.  Combine all ingredients except pita bread and
   lettuce. Cover and refrigerate for one hour to blend
   flavors.
   
    3.  Line pita pockets with leaf lettuce and fill with
   tofu salad.
   
    To press tofu, cut tofu block into 2 or 4 equal
   pieces and lay on a plate covered with paper towels or
   a clean dish cloth. Cover with more paper towels or
   dish cloth. Place another plate on top and on top of
   the plate put a heavy object. Let stand from 20
   minutes to one hour, changing paper towels as they
   become soaked.
    The longer you press, the firmer the tofu will be.
   
    Recipe by Shirley Wilkes-Johnson
  
 
 
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