Tofu Salad Crunch Pitas

• 1 lb firm tofu, pressed,and cut into 3/4 inch cubes
• 1 tablespoon vegetable oil
• 14 teaspoon salt
• 12 cup sliced celery
• 12 cup half moon slices cucumber
• 13 cup sliced radish
• 13 cup tofu mayonnaise or 13 cup vegan mayonnaise
• 1 teaspoon dried dill weed
• 18 teaspoon black pepper
• 3 6 inch pita bread, cut in 2
• 1 leaf lettuce

1. Stir fry tofu cubes in vegetable oil in a non-stick skillet until golden and crispy, about 15 minutes.
2. Sprinkle with salt.
3. Combine all ingredients except pita bread and lettuce.
4. Cover and refrigerate for one hour to blend flavors.
5. Line pita pockets with leaf lettuce and fill with tofu salad.
6. 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.
7. Cover with more paper towels or dish cloth.
8. Place another plate on top and on top of the plate put a heavy object.
9. Let stand from 20 minutes to one hour, changing paper towels as they become soaked.
10. The longer you press, the firmer the tofu will be.

firm tofu, vegetable oil, salt, celery, cucumber, radish, mayonnaise, dill weed, black pepper, bread, leaf lettuce

Taken from www.food.com/recipe/tofu-salad-crunch-pitas-36770 (may not work)