Veggie Pita Pockets

• 1 cup Low-fat Or Nonfat Plain Yogurt
• 2 Tablespoons Tahini
• 1 clove Garlic, Minced
• 1 teaspoon Lemon Juice
• Salt To Taste
• 4 pieces Whole Wheat Pita Pockets
• 8 ounces, fluid Tofu, Drained And Cubed
• 4 whole Plum Tomatoes, Diced
• 1 cup Spinach
• 1 cup Sprouts
• 1 whole Avocado, Halved, Pitted, Peeled And Cut Into Wedges

1. For the sauce:
2. Combine the first 4 ingredients, with salt to taste, in a small container.
3. Mix until well blended.
4. For the pitas:
5. Slice a slit off the edge of each pita bread and carefully open pockets.
6. In a medium bowl, combine tofu, tomatoes, and spinach.
7. Add 1/4 cup of sauce and toss gently to mix.
8. Spoon the mixture into each pocket and top with sprouts and avocado slices, drizzling about a tablespoon of the remaining sauce on top.
9. Serve immediately.

yogurt, tahini, clove garlic, lemon juice, salt, whole wheat pita pockets, tomatoes, spinach, sprouts, avocado

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/veggie-pita-pockets/ (may not work)