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Feta Tuscany Pitas (Vegan)
Time: 45 mins
Ingredients
- 12 ounces firm tofu
- 1/4 cup water
- 1/2 cup fresh squeezed lime juice
- 2 teaspoons salt
- 1 tablespoon basil
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 cup spinach
- 2/3 cup chopped green onion
- 6 ounces black olives
- 2 ounces pimientos
- 5 whole whole wheat pita bread
Directions
- 1 Whisk together in a bowl the water, lime juice, salt, basil, garlic powder and shaking pepper to make a dressing.
- 2 Drain the tofu completely then crumble it with a fork and mix in the dressing. Let it sit in fridge for 30 minutes. This is your vegan feta cheese!
- 3 Prepare the veggies by chopping your spinach (like shredded lettuce), dicing your olives, and chopping your green onions.
- 4 Remove your feta cheese from the fridge (after 30 minutes) and drain the juices out. You can save the juices to use as a dressing later.
- 5 Mix your veggies and feta cheese together.
- 6 Cut in half and toast your pita pockets in the toaster then stuff with the feta/veggie mixture. Serve immediately.
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