Brain Power Pita Pockets

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 4 pieces whole wheat pita bread (large ones work best)
• 8 ounces soft tofu (i use extra firm silken and it is perfect)
• 1 cup fresh spinach leaves, torn into bite-sized pieces
• 4 plum tomatoes, diced (i use quartered cherry tomatoes)
• 1 large avocado, halved, pitted, peeled, and cut into thin wedges
• 1 cup mixed sprouts (i like mung bean sprouts, for the crunch)
• 1 cup low-fat yogurt or 1 cup nonfat plain yogurt
• 2 tablespoons tahini (i like a little extra)
• 1 teaspoon lemon juice
• 1 small garlic clove, crushed
• salt, to taste

Recipe

• 1 in a small bowl, mix all sauce ingredients until blended.
• 2 slice an edge from each pita bread, and carefully open pockets.
• 3 in a medium bowl, combine tofu, tomatoes, and spinach. add 1/4 cup of sauce and toss gently to mix.
• 4 spoon the mixture into each pocket.
• 5 divide sprouts and avocado among the sandwiches.
• 6 drizzle each with 1 tbs of tahini sauce. serve right away.