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Tofu Egg Salad, Sprouts & Watercress Pita Pockets
Prep Time
5 mins
 

They'll never guess there are no eggs in this tasty tofu-based “egg salad”. Pile it into pita pockets with sprouts, tomato, and watercress for a solid lunch or picnic bring along.

Course: Salad
Cuisine: American
Servings: 4 people
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
  1. 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.

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