| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Vegtime4 | 4 | servings |
INGREDIENTS
| 1 | c | Low-fat or nonfat plain yogurt |
| 2 | tb | Tahini |
| 1 | Clove garlic; minced | |
| 1 | ts | Fresh lemon juice |
| Salt to taste | ||
| 4 | lg | Whole wheat pita breads |
| 8 | oz | Soft tofu |
| Well-drained and cubed | ||
| 4 | Ripe plum tomatoes; diced | |
| 1 | c | Fresh spinach leaves |
| Torn into bite-size pieces | ||
| 1 | c | Sprouts; (alfalfa, |
| Sunflower or mung bean) | ||
| 1 | lg | Ripe avocado; halved, pitted, |
| Peeled and cut into thin wedges |
INSTRUCTIONS
TAHINI SAUCE PITA POCKETS 4 SERVINGS LACTO Packed with antioxidants (sesame seed paste, tomatoes, spinach, avocado), B vitamins (whole wheat pitas, spinach) and protein (yogurt, tofu), these pitas will give your brain a midday boost. Sauce: In a small bowl, mix all sauce ingredients until blended. Slice an edge from each pita bread and carefully open pockets. In medium bowl, combine tofu, tomatoes and lettuce. Add 1/4 cup of sauce and toss gently to mix. Spoon the mixture into each pocket. Divide sprouts and avocado among the sandwiches. Drizzle each with 1 tablespoon of tahini sauce. Serve right away. PER PITA: 385 CAL.; 19G PROT.; 15G TOTAL FAT (2G SAT. FAT); 51G CARB.; 1MG CHOL.; 390MG SOD.; 15G FIBER. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Feb 17, 1999. Recipe by: Vegetarian Times Magazine, May 1998, page 94 Converted by MM_Buster v2.0l.
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