These sandwiches are tasty and serve as a great “meaty” substitute for chicken.
Servings |
1/2 pita
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Calories | Cholesterol | Sat Fat | Carbs |
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367 | 0mg | 2g | 34g |
Recipe Footprint (for Recipe's Default # of Servings)
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16.5 | Water saved (gallons) [animal consumption only] |
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21.4 | Manure (pounds) not deposited into the environment |
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26.4 | Grains / feed (pounds) not consumed by animals |
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52.4 | Methane (gallons) not created by animals |
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641.0 | CO2 (pounds) not released into the atmosphere |
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3.2 | Animal lives saved |
Recipe Chef | Pamela Kurp |
Prep Time | 10 minutes |
Cook Time | 15 minutes |
Ingredients
- 16 oz tofu (extra firm water-packed) (drained, cut into 1/4" thick squares)
- 1 tbsp sesame oil
- 2 pita bread (halved)
- 2 Tbsp mustard (Dijon)
- 2 Tbsp hoisin sauce
- 1 avocado (sliced)
- 1 oz Romaine lettuce (shredded)
- 1 Roma tomato (sliced or chopped)
- 1/3 C cheddar cheese (soy) (shredded)
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a large pan, cook the tofu in the sesame oil until golden brown on both sides; drain on paper towels.
- Cut the pita bread into halves (pockets); place 4 to 5 tofu squares into each pocket; add 1/2 tablespoon each of the mustard and hoisin sauce into the pita pockets.
- Add the avocado, lettuce, tomato, and cheese into each pocket.
Recipe Notes
Cover and store for up to three days in the refrigerator.
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