Tofu Pitas With Mango Salsa
|Lime juice/Lemon juice||2 Tablespoon|
|Cooking oil||1 Teaspoon|
|Jamaican jerk seasoning||1⁄2 Teaspoon (Purchased / Homemade)|
|Extra firm light tofu||10 1⁄2 Ounce (1 Package, Fresh Bean Curd)|
|Non stick cooking spray||1|
|Quick cooking couscous||1⁄3 Cup (5.33 tbs)|
|Mango salsa||1⁄4 Cup (4 tbs)|
|Pita bread rounds||3 Large, halved crosswise|
|Spinach leaves/Torn lettuce leaves||4|
For marinade, in a shallow dish or pie plate combine the lime or lemon juice, oil, and Jamaican jerk seasoning.
Cut tofu into 1/2-inch slices.
Add tofu slices to marinade and brush marinade over slices.
Cover and marinate at room temperature for 30 minutes, turning slices once and brushing with marinade. (Or cover and marinate in the refrigerator up to 6 hours, turning and brushing slices occasionally with marinade.)
Coat a grill basket with cooking spray.
Place tofu slices in prepared grill basket.
Place basket with tofu slices on the rack of an uncovered grill directly over medium-hot coals.
Grill about 10 minutes or until heated through, turning once. (Or coat the unheated rack of a broiler pan with cooking spray.Place tofu on prepared rack. Broil 5 to 6 inches from the heat about 8 minutes, turning once.)
Cut the tofu slices into cubes.
Meanwhile, cook couscous according to package directions, except omit any butter or salt.
To serve, add tofu cubes and cooked couscous to Mango Salsa; toss gently to combine.
Line pita halves with spinach or lettuce leaves.
Spoon the tofu mixture into pita halves.
If desired, garnish with lime slices and fresh thyme or marjoram.