• 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)
  • Tahini sauce
  • 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. 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.