One 16-ounce package extra firm tofu, drained
1-1/2 limes, zested, juiced (2 teaspoons zest, 3 tablespoons juice)
2 tablespoons plus 1 teaspoon chili garlic sauce
2 teaspoons less-sodium soy sauce
1-1/2 teaspoons honey
Nonstick cooking spray
2 cups thinly sliced cucumber
2 cups thinly sliced carrots
2 cups thinly sliced radishes
2 tablespoons rice vinegar
2 teaspoons sesame oil
1/4 cup plus 2 tablespoons nonfat plain Greek yogurt
Six 100% whole wheat thin flatbread halves
Wrap tofu with paper towels, place on a plate; top with a second plate and weigh down with a heavy object. Let tofu stand 15 minutes.
Whisk 1-1/2 teaspoons lime zest, 2 tablespoons lime juice, 2 tablespoons chili garlic sauce, soy sauce and honey in a small bowl. Cut tofu crosswise into 1/2-inch-thick slices; place in large zip-top plastic bag and pour lime juice mixture over tofu. Seal bag, pressing out excess air; gently massage and refrigerate at least 1 or up to 24 hours.
Preheat oven to 500°F; line a rimmed baking pan with parchment paper, spray with cooking spray. Arrange tofu in a single layer on prepared pan; spray with cooking spray. Bake tofu 20 minutes or until golden brown, turning once.
Toss cucumber, carrots, radishes, rice vinegar and oil in a large bowl; let stand 10 minutes. Makes about 6 cups.
Stir yogurt, and remaining 1/2 teaspoon lime zest, 1 tablespoon lime juice and 1 teaspoon chili garlic sauce in a small bowl. Makes about 1/2 cup. Spread inside of pita pockets with yogurt mixture; divide tofu and vegetables into pockets. Makes six servings.