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Roasted Tofu and Veggie Pockets
Ingredients
  • 16- to 18-ounce package extra-firm water-packed tofu
  • 1 small zucchini (6 ounces), thinly sliced
  • 1 medium onion, halved and thinly sliced
  • 1 red or yellow bell pepper, cut into thin strips
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 large whole-wheat pita rounds, halved
  • 2 tablespoons bottled light balsamic vinaigrette or reduced-calorie Italian salad dressing
  • ⅓ cup shredded mozzarella-flavored soy cheese
Steps
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