Pitas Stuffed With Tofu Egg Salad Recipe
Summary
Difficulty LevelVery EasyHealth IndexHealthy
Ingredients
| Firm tofu | 1 Can (10oz), drained | |
| 2 large hard-cooked eggs | ||
| Stalk celery | 1 , chopped | |
| Carrot | 1 , shredded | |
| 2 tablespoons minced red onion | ||
| 1/4 cup fat-free mayonnaise | ||
| Wine vinegar | 1 Tablespoon | |
| Dijon Mustard | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Hot pepper sauce | 1/2 Teaspoon | |
| 4 (6-inch) whole-wheat pita breads, halved | ||
| Salad greens | 2 Cup (16 tbs) | |
Directions
To make the salad, crumble the tofu onto a clean kitchen towel.
Roll up the towel and twist to remove as much liquid as possible.
Mash the eggs with a fork in a large bowl.
Add the tofu, celery, carrot, onion, mayonnaise, vinegar, mustard, salt and pepper sauce and mix well.
Refrigerate the salad at least 30 minutes or up to 2 days.
Fill each pita half with 1/3 cup salad and 1/4 cup greens.
Roll up the towel and twist to remove as much liquid as possible.
Mash the eggs with a fork in a large bowl.
Add the tofu, celery, carrot, onion, mayonnaise, vinegar, mustard, salt and pepper sauce and mix well.
Refrigerate the salad at least 30 minutes or up to 2 days.
Fill each pita half with 1/3 cup salad and 1/4 cup greens.
Chef
