Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0

Use the leftover coconut milk, which adds a subtle coconut flavor, to cook rice or couscous. You can prepare the sauce, cut the vegetables and pitas, and drain the tofu ahead of time so that all you have left to do is grill the tofu slices.

Recipe by Cooking Light June 2001

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Yield:
6 servings (serving size: 1 pita half)
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Ingredients

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Directions

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  • Prepare grill.

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  • To prepare sauce, combine the first 10 ingredients in a small bowl, stirring with a whisk.

  • To prepare the tofu, cut tofu lengthwise into 3 slices. Cut the tofu slices in half vertically. Place the tofu slices on several layers of heavy-duty paper towels; cover with additional paper towels. Let stand for 30 minutes, pressing down occasionally.

  • Combine 1 tablespoon soy sauce, oil, and 1/4 teaspoon salt in a small bowl. Brush the tofu slices with soy sauce mixture. Place the tofu slices and bell pepper on grill rack coated with cooking spray, and grill 4 minutes on each side or until tofu is golden.

  • Combine sauce, bell pepper, watercress, and cucumber in a large bowl, tossing gently to coat. Fill each pita half with about 1/2 cup watercress mixture and 1 tofu slice.

Nutrition Facts

204 calories; calories from fat 36%; fat 8.1g; saturated fat 1.5g; mono fat 2.5g; poly fat 3.4g; protein 11.2g; carbohydrates 23.2g; fiber 2.7g; iron 5.5mg; sodium 503mg; calcium 136mg.
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