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Tofu Stuffed Pita

Scrambled dill tofu fills a pocket pita with cucumbers and sprouts.

Prep Time 10 days
Cook Time 10 days
Servings 2

Ingredients

  • 7 oz firm tofu half a block
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp dill weed
  • 1 tsp pickle juice
  • 1/4 tsp salt
  • 12 slices of cucumber
  • sprouts
  • 2 whole pitas cut in half

Instructions

  1. In a bowl, break the tofu into crumbles by pressing with the back of a fork. Mix in the garlic and onion powder, dill, pickle juice, and salt.

  2. In a small frying pan on medium low heat, warm the tofu. Stir occasionally until the tofu is warmed through and begins to brown a bit.

  3. Open the pita pockets and fill with tofu, cucumbers, and sprouts. Enjoy!