Pita DuosPosted: September 6, 2010
Happy Labor Day, lovies!
In the spirit of…you know, laboring, I decided to try out a new breakfast idea that’s been mulling in my mind for a few days, but this turned out to take hardly any effort at all.
Marinara Tofu Pitas
- 1/3 block extra firm tofu
- 1 cup baby spinach
- 3 tablespoons marinara sauce of your choice
- 1 teaspoon butter/buttery spread (I use Smart Balance Light to veganize)
- dash of pepper
- whole wheat pita
Directions: Press/drain and crumble tofu into a large saucepan with butter and pepper and sautee’ until slightly browned. Stir in marinara; drop in spinach and continue to cook. While the spinach wilts, halve and toast your pita. Remove tofu filling from heat and transfer to pita pocket.
As per usual, a little somethin’ somethin’ sweet was in order, so the other half of the pita got slathered in more Smart Balance and sprinkled with cinnamon. It needed a little something else – perhaps a little melted dark chocolate inside? Things to ponder as I enjoy a lazy day…