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Pitas Stuffed With Tofu Egg Salad

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Ingredients
  Reduced fat firm tofu 14 Ounce, drained (1 Container)
  Hard cooked eggs 2 Large
  Celery stalks 1 , chopped
  Carrot 1 , shredded
  Minced red onion 2 Tablespoon
  Fat free mayonnaise 1⁄4 Cup (4 tbs)
  White wine vinegar 1 Tablespoon
  Dijon mustard 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Hot pepper sauce 1⁄2 Teaspoon
  Whole wheat pita breads 4 , halved (6 Inch Pieces)
  Salad greens 2 Cup (32 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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Chinese
Course: 
Side Dish
Ingredient: 
Tofu
Interest: 
Healthy

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