Ingredients:
3/4 lb. firm tofu
3 minced scallions, whites and greens
1 medium carrot, grated
1 celery stalk, minced
1 bell pepper, finely chopped
1/2 c. toasted sunflower seeds
3/4 c. tofu mayonnaise
1 c. alfalfa sprouts
6 round 6-1/2″ whole-wheat pitabreads
Directions:
Cut tofu into dice-size bits. Add scallions, carrot, celery, bell pepper, and seeds. Mix gently. Add tofu mayonnaise. Season to taste. Chill. Cut pita rounds in half to form pockets. Stuff alfalfa sprouts into pita bread pockets; add salad. Serves 6.
Nutritional Information:
Calories per serving: 293; protein: 13 grams; carbohydrate: 40 grams; fat: 10 grams; cholesterol: 0.0 milligrams.
Georgia E. Hodgkin, Ed.D., R.D., F.A.D.A., serves on the faculty of the Department of Nutrition and Dietetics, School of Allied Health Professions, Loma Linda University, Loma Linda, California. Myrna Guizar became a registered dietitian at Loma Linda University, where she was a student of Georgia's. Myrna teaches nutrition in the WIC program of Riverside County Public Health Department, Riverside, California.
