Title: Tofu salad crunch pitas
 Categories: Vegetarian, Tofu, Sandwiches, Main dish
      Yield: 6 Servings
 
      1 lb Hard tofu, pressed, and cut
           -into 3/4" cubes
      1 tb Vegetable oil
    1/4 ts Salt
    1/2 c  Sliced celery
    1/2 c  Half moon slices of cucumber
    1/3 c  Sliced radishes
    1/3 c  Tofu or other eggless mayo
      1 ts Dried dill weed
    1/8 ts Black pepper
      3    6-inch pita bread, cut in 2
           Leaf lettuce
 
   1. Stir fry tofu cubes in vegetable oil in a non-stick skillet until
  golden and crispy, about 15 minutes.
   Sprinkle with salt.
  
   2.  Combine all ingredients except pita bread and lettuce. Cover and
  refrigerate for one hour to blend flavors.
  
   3.  Line pita pockets with leaf lettuce and fill with tofu salad.
  
   To press tofu, cut tofu block into 2 or 4 equal pieces and lay on a
  plate covered with paper towels or a clean dish cloth. Cover with
  more paper towels or dish cloth. Place another plate on top and on
  top of the plate put a heavy object. Let stand from 20 minutes to one
  hour, changing paper towels as they become soaked.
   The longer you press, the firmer the tofu will be.