Brain Power Pita Pockets

• 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

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.
4. Add 1/4 cup of sauce and toss gently to mix.
5. Spoon the mixture into each pocket.
6. Divide sprouts and avocado among the sandwiches.
7. Drizzle each with 1 Tbs of tahini sauce.
8. Serve right away.

whole wheat pita bread, silken, fresh spinach leaves, tomatoes, avocado, mixed sprouts, lowfat yogurt, tahini, lemon juice, garlic, salt

Taken from www.food.com/recipe/brain-power-pita-pockets-226345 (may not work)