2 1/2 c. romaine lettuce, torn into bite size pieces
1/4 small cucumber, peeled and thinly sliced
1 small tomato, cored and chopped
1/4 c. red onion, chopped
1/4 red bell pepper, diced
1 3/4 tsp. olive oil
1 1/4 tsp. fresh lemon juice and 1/4 tsp. minced lemon zest
Salt and ground black pepper
2 pitas, split in half to make 4 pockets
8 kalamata olives, cut in half
4 ounces firm tofu
3 c. fresh water
1 1/2 Tbl. salt
1 1/2 tsp. fresh lemon juice
Instructions
To make tofu feta, bring a small pot of water to a boil over high heat. Add the tofu and cook for 1 minute. Drain immediately. When the tofu is cool enough to handle, cut into 3 pieces. In a small nonreactive bowl, place the fresh water, salt and lemon juice. Stir well to dissolve the salt. Add the tofu. There should be enough liquid to cover, else add water. Cover and marinate the tofu overnight in the refrigerator. When ready to use, remove from brine, pat dry and cut into small cubes.
For the sandwiches, in a large bowl, toss the lettuce, cucumber, tomato, onions and bell pepper with the Tofu Feta and olive oil. Add the lemon juice and lemon zest and toss again. Salt and pepper to taste. Warm the pita halves in a dry skillet, then fill them with the salad and tuck in the olives.
Originally Submitted
8/26/2012
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