• 1/2 cup cucumber, seeded, peeled and grated
• 1 cup plain nonfat yogurt
• 2 Tbs. shallots, finely chopped
• 1 Tbs. dill
• 1 medium onion, sliced
• 2 limes, thinly sliced
• 1 lb. firm tofu, cut into 1 inchslices
• 1-1/2 tsp. olive oil
• 1 tsp. thyme, crumbled
• 1 tsp. oregano, crumbled
• 1 tsp. rosemary, crumbled
• 4 whole wheat pitas

Drain cucumber in colander, squeezing to press out excess moisture. Combine with next 3 ingredients in a small bowl. Season to taste with salt and pepper. Cover and refrigerate at least 4 hours or overnight. Place half the onion slices and half the lime slices in the bottom of a baking dish just large enough to hold tofu in a single layer. Rub oil over both sides of tofu. Sprinkle both sides of tofu with herbs. Arrange tofu on top of onion and lime slices. Cover with remaining onion and lime slices. Cover tightly and chill at least 4 hours or overnight. Preheat oven to 400°F. Bake tofu uncovered 12-15 minutes or until just cooked throughout. Transfer tofu to plates and serve with cucumber sauce. Serve with pita bread.

Per serving: calories 329, fat 6.8g, 17% calories from fat, cholesterol 1mg, protein 19.1g, carbohydrates 54.1g, fiber 7.2g, sugar 9.7g, sodium 430mg, diet points 6.2.

Dietary Exchanges: Milk: 0.4, Vegetable: 1.0, Fruit: 0.3, Bread: 2.4, Lean meat: 0.0, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 0.8

  view detailed nutritional information

The recommended wines are: Sauvignon Blanc, Fumé Blanc, or Chablis.