Brain Power Pita Pockets
From Vegetarian Times Complete Cookbook
Tahini Sauce
1 cup low-fat or nonfat plain yogurt
2 tablespoons tahini
1 clove garlic, minced
1 teaspoon fresh lemon juice
Salt to taste
Pita Pockets
4 large whole wheat pita breads
8 ounces soft tofu, well drained and cubed
4 ripe plum tomatoes, diced
1 cup fresh spinach leaves, torn into bite-size pieces
1 cup sprouts, such as alfalfa, sunflower or mung bean
1 large ripe avocado, halved, pitted, peeled and cut into thin wedges
1. To make the tahini sauce: Mix all the sauce ingredients in a bowl until blended.
2. To make the Pita Pockets: Slice an edge from each pita bread, and carefully open the pockets. Combine the tofu, tomatoes and spinach. Add 1/4 cup of the Tahini Sauce, and toss gently to mix. Spoon the mixture into each pocket. Divide the sprouts and avocado among the sandwiches. Drizzle each with 1 more tablespoon of the Tahini Sauce. Serve immediately.
And I'm spent.
From Vegetarian Times Complete Cookbook
Tahini Sauce
1 cup low-fat or nonfat plain yogurt
2 tablespoons tahini
1 clove garlic, minced
1 teaspoon fresh lemon juice
Salt to taste
Pita Pockets
4 large whole wheat pita breads
8 ounces soft tofu, well drained and cubed
4 ripe plum tomatoes, diced
1 cup fresh spinach leaves, torn into bite-size pieces
1 cup sprouts, such as alfalfa, sunflower or mung bean
1 large ripe avocado, halved, pitted, peeled and cut into thin wedges
1. To make the tahini sauce: Mix all the sauce ingredients in a bowl until blended.
2. To make the Pita Pockets: Slice an edge from each pita bread, and carefully open the pockets. Combine the tofu, tomatoes and spinach. Add 1/4 cup of the Tahini Sauce, and toss gently to mix. Spoon the mixture into each pocket. Divide the sprouts and avocado among the sandwiches. Drizzle each with 1 more tablespoon of the Tahini Sauce. Serve immediately.
And I'm spent.