Dijon and herbed baked tofu in pita pockets

Happy Tues. foodies and bloggies!  Think you don't like tofu?  You have to give my new recipe a try!!  This is a delicious, quick, and easy way to prepare it! Perfect for sandwiches, salads, and pitas. Its got tons of  flavor and its very healthy!  It's also a great packable for lunches! Hope you enjoy!

Dijon and herbed baked tofu in pita pockets

makes 4-6 sandwiches or pitas

For the Dijon and herbed tofu: preheat oven to 450 degrees

1 Package extra firm tofu

3 cloves garlic, minced

2 Tbsp. Dijon mustard

2 Tbsp. regular mustard

1 Tbsp. red wine vinegar

1 Tbsp. extra virgin olive oil

3-4 tbsp. fresh Italian flat leaf parsley

1 tsp fresh rosemary

1/4 tsp dried thyme

To Make:

Drain tofu and place between two kitchen towels. Place a pan on top and let sit for about 20 minutes to drain some of the liquid from the tofu.  Slice tofu into 1/2 inch thick slices. Lay on a baking sheet that is lined with a silpat, parchment, or lightly greased. Generously cover each piece of tofu with the mustard and herb mixture on just the top side. Bake for about 15 minutes.

For Pita sandwiches:

Place a piece of tofu in the pita. Add some lettuce, sliced tomatoes, sliced cucumbers,, sprouts if you have them, and finish with a squeeze of fresh lemon juice and a crack of black pepper.  These are also great on Ezekiel sprouted grain bread, which is how my husband had his.