Vegan Egg Salad Pita Pockets with Sprouts and Watercress
10
8
8
SmartPoints® value per serving
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
4
Difficulty
Easy
You’ll never miss the eggs in this amazing tofu-based “egg salad”. Stuffed into pita pockets with sprouts, tomato, and watercress –it makes a super satisfying lunch
Ingredients
extra firm tofu
14 oz, drained, mashed
uncooked celery
½ cup(s), thinly sliced
uncooked scallion(s)
¼ cup(s), chopped
uncooked red onion(s)
3 tbsp(s), chopped, minced
vegan mayonnaise
½ cup(s)
dill
1 tbsp(s), minced
apple cider vinegar
1½ tbsp(s)
Dijon Mustard
1 tsp(s)
ground turmeric
½ tsp(s)
table salt
½ tsp(s)
black pepper
⅛ pinch
whole wheat pita(s)
4 small, cut in half crosswise
plum tomato(es)
3 medium, cut into 8 thin slices each
uncooked bean sprouts
½ cup(s)
fresh watercress
½ cup(s)
