Meals Matter

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Contributed By: gelibeli8
Vegetarian Times

Ingredients

Tahini Sauce

1 cup Low-fat or nonfat plain yogurt

2 tbs Joyva sesame tahini

1 clove Garlic, minced

1 tsp Fresh lemon juice

Salt to taste

Pita Pockets

4 Large whole wheat pita breads

8 oz Soft tofu, well-drained and cubed

4 Ripe plum tomatoes, diced

1 cup Fresh spinach leaves, torn into bite-sized pieces

1 cup Sprouts (alfalfa, sunflower or mung bean)

1 Large ripe avocado, halved, pitted, peeled and cut into thin wedges

Preparation

In a small bowl, mix all sauce ingredients until blended. Slice an edge from each pita bread, and carefully open pockets. In a medium bowl, combine tofu, tomatoes and spinach. 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.

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