Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Hard tofu, pressed, and cut 1/3 c Sliced radishes
-into 3/4" cubes 1/3 c Tofu or other eggless mayo
1 tb Vegetable oil 1 ts Dried dill weed
1/4 ts Salt 1/8 ts Black pepper
1/2 c Sliced celery 3 6-inch pita bread, cut in 2
1/2 c Half moon slices of cucumber Leaf lettuce

1. Stir fry tofu cubes in vegetable oil in a non-stick 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 Wilkes-Johnson

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