Recipe - Tofu Salad Crunch Pitas

1 pound Hard tofu, pressed, and cut
into 3/4" cubes
1 tablespoon Vegetable oil
One fourth teaspoon Salt
One half cup Sliced celery
One half cup Half moon slices of cucumber
1/3 cup Sliced radishes
1/3 cup Tofu or other eggless mayo
1 teaspoon Dried dill weed
1/8 teaspoon Black pepper
3 6inch pita bread, cut in 2
Leaf lettuce

1. Stir fry tofu cubes in vegetable oil in a nonstick skillet until
golden and crispy, about 15 minutes.
Sprinkle with salt.

2. Combine all ingredients except pita bread and lettuce. Cover and
refrigerate for one hour to blend flavors.

3. Line pita pockets with leaf lettuce and fill with tofu salad.

To press tofu, cut tofu block into 2 or 4 equal pieces and lay on a plate
covered with paper towels or a clean dish cloth. Cover with more paper
towels or dish cloth. Place another plate on top and on top of the plate
put a heavy object. Let stand from 20 minutes to one hour, changing paper
towels as they become soaked.
The longer you press, the firmer the tofu will be.

Recipe by Shirley WilkesJohnson

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini