It's a New Year with New Foodie Possibilities

Happy 2021 everyone! 

Here's to starting a new year with delicious and healthy foods. 

Don't you want to dive into this wholesome stuffed pita goodness? 

The pitas are filled with fresh vegetables and fruit and sprinkled with a chutney made from herbs. These cute stuffed pitas can be enjoyed as an appetizer or an entree. It depends on how hungry you are! 

Check out the recipe below and let us know how you liked it in the comments section. 

Ingredients

• 1 large carrot, peeled and grated
• 1 large green bell pepper, cut into 3/4" long thin slices
• 1 medium red onion, cut into chunks
• 7 to 8 oz (200g) firm Tofu
• 2 oz Pepperjack or Feta cheese, grated or crumbled
• 1/2 Tbsp ginger-garlic paste
• 2 to 3 green chilies, cut finely or crushed
• 1 Tbsp Vegetable oil
• 1/4 cup mint chutney (or as needed)
• 1/4 cup pomegranate seeds (optional)
• 1/2 tsp salt
• 3 Whole wheat Pita

Procedure

1) Cut out the portion of tofu from the block and gently press it between your palms to squeeze water. Press various sides. Alternately dab the tofu block on the towel folds to absorb water.

2) Heat oil in a skillet and add chilies and ginger garlic paste, onions followed by Green pepper. Sprinkle some salt and toss well, then cook under a closed lid on medium for 1-2 min. Add carrots and mix well, and continue to cook under a closed lid for another 2 minutes.

3) Crumble the tofu and add to the pan and sprinkle the remaining salt and toss well for another minute and remove from heat. Mix in the cheese, and pomegranate seeds.

4) Cut the pita in half and open the pocket and fill it in with the Veggie-Tofu mixture. Spoon in the mint chutney on the top and enjoy!

5) The mixture fills 3 whole pita or 6 pita pockets. 

Happy Eating!

Quick Note

• Can use crushed red pepper instead of green chilies. 
• For a greater taste, mix the mint chutney into the veggie blend instead of topping.