Tofu with Cucumber Sauce

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Tofu with Cucumber Sauce

 

1/2 cup cucumber, seeded, peeled and grated

1 cup plain nonfat yogurt

2 Tbs. shallots, finely chopped

1 Tbs. Frontier Dash O'Dill Seasoning

1 medium onion, sliced

2 limes, thinly sliced

1 lb. firm tofu, cut into 1 inchslices

1-1/2 tsp. olive oil

1 tsp. Frontier Whole Thyme Leaf, crumbled

1 tsp. Frontier Oregano, crumbled

1 tsp. Frontier Rosemary Leaves, crumbled

4 whole wheat pitas

 

 

 

 

Drain cucumber in colander, squeezing to press out excess moisture. Combine with

next 3 ingredients in a small bowl. Season to taste with salt and pepper. Cover

and refrigerate at least 4 hours or overnight.

 

Place half the onion slices and half the lime slices in the bottom of a baking

dish just large enough to hold tofu in a single layer. Rub oil over both sides

of tofu. Sprinkle both sides of tofu with herbs. Arrange tofu on top of onion

and lime slices. Cover with remaining onion and lime slices.

 

Cover tightly and chill at least 4 hours or overnight.

 

Preheat oven to 400°F. Bake tofu uncovered 12-15 minutes or until just cooked

throughout. Transfer tofu to plates and serve with cucumber sauce. Serve with

pita bread.

 

Serves 4

Preparation time: 10 min., Cooking time: 15 min.

 

Source: Frontier Natural Products

Formatted by Chupa Babi: 03.24.08

 

Per Serving: calories 329, fat 6.8g, calories from fat: 17%, protein 18.7g,

cholesterol 1mg, Carbohydrates 54.1g ,dietary fiber 7.2g

 

Dietary Exchange: milk : 0.4, vegtable : 1.0, fruit : 0.3, bread : 2.4, lean

meat : 0.0, fat : 0.7, sugar : 0.0, very lean meat protein : 0.8

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