Pitas Stuffed With Tofu Egg Salad
|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|
|Hot pepper sauce||1⁄2 Teaspoon|
|Whole wheat pita breads||4 , halved (6 Inch Pieces)|
|Salad greens||2 Cup (32 tbs)|
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.