Courtesy of CanolaInfo
6Servings•n/aPrep Time•20 Min.Cook Time•
原料：
- 2 medium onions, cut in half lengthwise and thinly sliced
- 3 Tbsp. canola oil (45 mL)
- 1 Tbsp. soy sauce (15 mL)
- 2 c. sliced mushrooms (button, shiitake, oyster) (500 mL)
- 1 large carrot, grated
- 2 c. thinly sliced purple cabbage (500 mL)
- 3 Tbsp. whole-wheat pastry flour (45 mL)
- 2 tsp. curry powder (10 mL)
- 1 c. 2% milk, plain soy milk or rice milk (250 mL)
- 8 oz. firm tofu, pureed (250 g)
- 1/2 tsp. salt (2 mL)
- 1/4 tsp. coarsely ground black pepper (1 mL)
- 6 round pita breads (4-in./10-cm diameter)
- 1 1/2 c. alfalfa sprouts (375 mL)
说明：
- In large frying pan over medium-high heat, sauté onions in 1 Tbsp. (15 mL) of canola oil for about 5 minutes or until soft.
- Add soy sauce, mushrooms, carrot and cabbage, and cook 8 minutes more, stirring often.
- Meanwhile, in medium saucepan, heat remaining canola oil over medium heat. Whisk in flour and curry powder. Cook 2 minutes or until lightly browned.
- Whisk in milk gradually. Bring to boil, reduce heat and cook, whisking, for another 3-5 minutes or until thickened.
- Mix in puréed tofu and cook just long enough to heat through, about 2 minutes. Add salt and pepper.
- In large bowl, combine tofu curry sauce and vegetables.
- Heat oven to 350°F (180°C). Partially open pita pockets on one side and gently open to form pocket. Place pitas on baking sheet and cook in oven for 3 minutes, until lightly warm but not toasted.
- Stuff each pita with equal amount of curried tofu mixture and alfalfa sprouts. Serve.
- Recipe courtesy of Nettie Cronish, cookbook author, Toronto, Ontario and CanolaInfo.
营养：
| 成分 | 数值 |
|---|
| Calories | 210 |
| Total Fat | 10g |
| Saturated Fat | 1g |
| Cholesterol | 5mg |
| Total Carbs | 23g |
| Fiber | 4g |
| Protein | 9g |
| Sodium | 400mg |
