| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Vegtime4 | 4 | Servings |
INGREDIENTS
| 1 | c | Low-fat or nonfat plain |
| yogurt | ||
| 2 | T | Tahini |
| 1 | Clove garlic, minced | |
| 1 | t | Fresh lemon juice |
| Salt to taste | ||
| 4 | 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), Sunflower or mung bean | ||
| 1 | Ripe avocado, halved | |
| pitted | ||
| Peeled and cut into thin | ||
| wedges |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 305
Calories From Fat: 80
Total Fat: 9.5g
Cholesterol: 3.7mg
Sodium: 409.9mg
Potassium: 362.4mg
Carbohydrates: 42.9g
Fiber: 5.7g
Sugar: 5.2g
Protein: 16.5g