Tofu Egg Salad, Sprouts & Watercress Pita Pockets

They'll never miss the eggs in this tasty tofu-based “egg salad”. Tuck it into pita pockets with sprouts, tomato, and watercress for a super satisfying lunch or picnic bring along.

Prep Time:  10 minutes
Cook Time: N / A
Yield: 4 Servings

Ingredients

  • 14 oz block extra firm tofu, drained, mashed
  • ½ cup celery, thinly sliced
  • ¼ cup scallions, chopped
  • 3 TB red onion, minced
  • ½ cup light vegan-aise
  • 1 TB fresh dill, minced
  • 1 ½ tsp cider vinegar
  • 1 tsp Dijon mustard
  • ½ tsp turmeric
  • ½ tsp salt
  • 1/8 tsp pepper
  • 4 small whole wheat pitas, cut in half crosswise
  • 2 large plum tomatoes, cut into 8 thin slices each
  • ½ cup sprouts
  • ½ cup watercress

Instructions

Combine tofu, celery, scallions, and red onion in a medium bowl. Whisk together vegan-aise, dill, cider vinegar, mustard, turmeric, salt, and pepper. Fold into tofu mixture. Stuff each pita half with 2 slices plum tomato, 1 TB sprouts, 1 TB watercress, and ~1/3 cup “egg” salad.