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
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.
Calories per serving: 293; protein: 13 grams; carbohydrate: 40 grams; fat: 10 grams; cholesterol: 0.0 milligrams.