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Faux Egg Salad Pita Pockets

Recipe by: Carolin

Servings: 4

1 block medium firm tofu, drained
1 tbsp yellow mustard
3 tbsp vegan mayonaise
3 dill pickles, finely diced
salt and pepper to taste
2 large whole wheat pitas
Lettuce or mixed baby greens

Mash tofu in a medium sized bowl. Add remaining ingredients (except pitas and greens) and mix well.

Warm pitas for a few seconds in a microwave. Cut in half, open, and stuff with greens and egg salad mixture.

Note: If you don't like the pickles, substitute with celery or other crunchy vegetable

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