Tofu Salad Sandwiches
|Tofu||20 Ounce, drained|
|Celery stalks||2 Small, finely chopped|
|Red onion||1⁄2 Small, minced|
|Green bell pepper||1⁄2 Medium, finely chopped|
|Red bell pepper||1⁄2 Medium, finely chopped|
|Low calorie italian dressing||3 Tablespoon|
|Soy sauce/Tamari||1 Tablespoon|
|Fresh lemon juice||1 Teaspoon|
|Cayenne pepper||1 Pinch|
|Garlic powder||To Taste|
|Whole wheat pitas||5 (approximately 7 inches in diameter)|
|Boston lettuce leaves||10 , rinsed and dried|
|Fresh mushrooms||20 , sliced|
Place tofu between two thick layers of paper towels.
Place between two plates and press down on the top plate.
Pour off the liquid.
Place pressed tofu and remaining ingredients except pitas, lettuce and mushrooms in a medium bowl.
Mix well, breaking up any large pieces of tofu.
Refrigerate for a few hours to allow flavors to blend.
Cut each pita in half to form pockets and line with lettuce and mushrooms.
Add about 1/3 cup of tofu salad to each half of pita.