Tofu and Bell Pepper Pockets

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Tofu and Bell Pepper Pockets

 

1 tbsp. plus 1 tsp. olive oil

2 red onions, cooked, sliced

2 red or green bell peppers, cooked, cut into julienne

strips

1/8 tsp. salt, optional

1 lb. firm tofu, cut into 1 inch strips

1/2 tsp. ground cumin

1/2 tsp. thyme, or 2 tsps. fresh, chopped

6 ozs. black olives, drained and sliced

4 whole wheat pitas, halved

 

Heat half the oil in a heavy nonstick skillet over

medium heat. Add onion, bell pepper, salt, and pepper

to taste. Saute 10 minutes, stirring frequently, or

until vegetables are very tender. Transfer to a

platter and set aside. Heat remaining oil in same

skillet over high heat. Sauté tofu and salt and pepper

to taste 2 to 3 minutes. Stir vegetables, cumin and

thyme into skillet. Mix thoroughly and cook until

heated throughout. Remove from heat and stir in black

olives. Stuff mixture into pita bread halves and

serve. Serves 4.

 

 

 

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