Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Tofu | 100g firm | 76 |
| Orange | 1 medium (131g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Sriracha | 1 tsp (5g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pkg (350 g) extra firm tofu
- 2 mL (½ tsp) grated orange zest
- 45 mL (3 tbsp) orange juice
- 30 mL (2 tbsp) sodium-reduced soy sauce
- 10 mL (2 tsp) sesame oil
- 10 mL (2 tsp) grated fresh ginger
- 1 clove garlic, grated
- 1 mL (¼ tsp) Sriracha chili sauce (hot sauce)
- 3 whole grain pitas, cut in half
- 500 mL (2 cups) baby spinach
- 150 mL (⅔ cup) shredded carrot
- 6 small lime wedges
Directions
Cut tofu crosswise into 12 slices; set aside.
In a shallow baking dish, whisk together orange zest, orange juice, soy sauce, oil, ginger, garlic, and chili sauce. Add tofu and turn to coat evenly. Let stand for at least 15 minutes or cover and refrigerate for up to 1 day.
Reserve marinade. Place tofu slices on a greased grill over medium-high heat for about 8 minutes or until golden and crisp, turning once while cooking. Remove from grill and toss with reserved marinade.
Fill each pita half with spinach, carrots, and 2 tofu slices. Squeeze lime juice over top.