Vegan Egg Salad Pita Pockets with Sprouts and Watercress
7
Points®
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)
Instructions
1
Combine tofu, celery, scallions, and red onion in a medium bowl. Whisk together vegan-aise, dill, cider vinegar, mustard, turmeric, salt, and pepper. Fold into tofu mixture. Stuff each pita half with 2 slices plum tomato, 1TB sprouts, 1TB watercress, and ~1/3 cup “egg” salad.
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