Ingredients:
6 whole wheat pita breads
2 red bell pepper
3 tablespoons minced peeled fresh ginger
3 large garlic cloves, finely chopped
1 14-to 16-ounce package extra-firm tofu, drained well, cut into 1-inch cubes
3 green onions, thinly sliced on diagonal
3 tablespoons soy sauce ( I use light soy which is 70% less sodium)
2 tablespoons fresh lime juice
1/2 to 3/4 teaspoon dried crushed red pepper
1 6-ounce bag baby spinach leaves
1/3 cup chopped fresh basil
1 cup sprouts -
1 cup avocado (diced)
1/2 cup tamarind chutney
1/2 cup mint chutney
Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle nuts and cut spring onions on top This dish is high in fiber ,iron and protein and def low cal. As half a cup of tofu ( u get even the low fat verisons of tofu) is around 94 cals .
Slightly toast the pita bread and cut it not half and on each side of the pita apply mint chutney and tamarind chutney fill the stuffing and bite into it!
