Veggie Pita Pockets Recipe

Name: Veggie Pita Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Low-fat Or Nonfat Plain Yogurt, 2 Tablespoons Tahini, 1 clove Garlic, Minced, 1 teaspoon Lemon Juice, and more.

Yes, Veggie Pita Pockets falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggie Pita Pockets

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