Roasted Tofu and Veggie Pockets

Name: Roasted Tofu and Veggie Pockets
Ingredients: 1/2 16- to 18-ounce package extra-firm water-packed tofu; 1 small zucchini (6 ounces), thinly sliced; 1 medium onion, halved and thinly sliced; 1 red or yellow bell pepper, cut into thin strips; 1 tablespoon olive oil; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 3 large whole-wheat pita rounds, halved; 2 tablespoons bottled light balsamic vinaigrette or reduced-calorie Italian salad dressing; ⅓ cup shredded mozzarella-flavored soy cheese