• 2 Tbs. all purpose flour
• 1/2 tsp. pepper
• 1 Tbs. unsalted butter or margarine, chilled
• 2 tsp. olive oil
• 1 lb. firm tofu, cut into 1 inch slices
• 1 cup orange juice, strained
• 1/4 cup orange marmalade
• 1/4 tsp. sage, crumbled or 1 tsp. fresh, minced
• 4 whole wheat pitas, cut in half

Combine flour and pepper in a shallow plate. Melt 2 tsp. of the butter in oil in a heavy nonstick skillet over medium heat. Dredge tofu in flour, shaking off excess. Sauté 2-3 minutes per side or until golden. Transfer to a platter and keep warm. Discard drippings from skillet. Add half the orange juice to skillet and boil 1-2 minutes or until reduced to a glaze. Add remaining juice, marmalade and sage and boil 2 minutes or until sauce coats the back of a spoon. Remove from heat. Stir in remaining chilled butter. Stuff tofu into pita loaves. Pour sauce over tofu and serve.

Per serving: calories 375, fat 10.0g, 23% calories from fat, cholesterol 8mg, protein 14.9g, carbohydrates 60.9g, fiber 5.1g, sugar 20.5g, sodium 391mg, diet points 7.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.4, Bread: 2.5, Lean meat: 0.0, Fat: 1.4, Sugar: 0.8, Very lean meat protein: 0.8

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The recommended wines are: Sauvignon Blanc, Fumé Blanc, or White Zinfandel.