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Pitas Stuffed With Tofu Egg Salad

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  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)

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
Side Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1088 Calories from Fat 291

% Daily Value*

Total Fat 33 g50.2%

Saturated Fat 7.5 g37.7%

Trans Fat 0 g

Cholesterol 483.4 mg161.1%

Sodium 2692.9 mg112.2%

Total Carbohydrates 138 g45.9%

Dietary Fiber 24.2 g96.6%

Sugars 15 g

Protein 64 g128.5%

Vitamin A 249.8% Vitamin C 51.8%

Calcium 56.8% Iron 67.3%

*Based on a 2000 Calorie diet

Pitas Stuffed With Tofu Egg Salad Recipe