Vegan Egg Salad Pita Pockets with Sprouts and Watercress
7
Points® value
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
Celery
½ cup(s), thinly sliced
Uncooked scallions
¼ cup(s), chopped
Red onion
3 tbsp(s), chopped, minced
Vegan mayonnaise
½ cup(s)
Fresh 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(es)
Whole wheat pita
4 small, cut in half crosswise
Plum tomato
3 medium, cut into 8 thin slices each
Uncooked bean sprouts
½ cup(s)
Fresh watercress
½ cup(s)