Melted Cheddar Pita Pockets with Tomato & Scallion

These super satisfying pita pockets are stuffed with gooey melted cheddar and tofu for a boost of protein. They're a hearty, sneakily healthy breakfast or brunch. 

Prep Time:  10 minutes
Cook Time: 10 minutes
Yield: 4 Servings


  • 4 small whole wheat pitas, cut across top to open
  • ¼ cup low fat mayonnaise
  • 4 scallions, coarsely chopped (white & light green section only)
  • 1 tsp Dijon mustard
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 4 plum tomatoes seeded & diced
  • 1 cup shredded low fat cheddar cheese
  • 1 cup extra firm tofu, diced


Preheat oven to 350. Combine mayonnaise, scallions, mustard, salt, and pepper in a medium sized bowl. Fold in tomato, cheese, and tofu and scoop mixture into pitas. Bake pita pockets on a foil lined cookie sheet for 10 minutes, flipping once halfway, or until cheese melts and pitas are toasted.