• 1 Tbs. plus 1 tsp. olive oil
• 2 red onions, sliced
• 2 red or green bell peppers, cut into julienne strips
• 1/8 tsp. salt (optional)
• 1 lb. firm tofu, cut into 1 inch strips
• 1/2 tsp. ground cumin
• 1/2 tsp. thyme, or 2 tsp. fresh, chopped
• 6 ounces black olives, drained and sliced
• 4 whole wheat pitas, halved

Heat half the oil in a heavy nonstick skillet over medium heat. Add onion, bell pepper, salt, and pepper to taste. Sauté 10 minutes, stirring frequently, or until vegetables are very tender. Transfer to a platter and set aside. Heat remaining oil in same skillet over high heat. Sauté tofu and salt and pepper to taste 2-3 minutes. Stir vegetables, cumin and thyme into skillet. Mix thoroughly and cook until heated throughout. Remove from heat and stir in black olives. Stuff mixture into pita bread halves and serve.

Per serving: calories 372, fat 14.0g, 32% calories from fat, cholesterol 0mg, protein 15.7g, carbohydrates 51.3g, fiber 7.7g, sugar 8.2g, sodium 753mg, diet points 7.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.0, Fruit: 0.0, Bread: 2.4, Lean meat: 0.0, Fat: 2.3, Sugar: 0.0, Very lean meat protein: 0.8

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The recommended wines are: Fumé Blanc, Chianti, or Beaujolais.