Pita Pockets

Tahini sauce:
1 cup soy yogurt
2 T. tahini
1 clove garlic, minced
1 t. lemon juice
salt to taste

pita pockets:
4 large whole wheat pita breads
8 oz. Soft tofu, well drained and cubed
4 ripe plum tomatoes, diced
1 cup fresh spinach leaves, torn into bite-sized pieces
1 cup sprouts
1 large ripe avocado, halved, pitted, peeled and cut into thin wedges

in a small bowl mix all sauce ingredients until blended.
Slice an edge from each pita bread and carefully open pockets.
In a medium bowl combine tofu, tomatoes, and spinach.
Add 1/4 cup of sauce and gently toss to mix.
Spoon the mixture into each pocket. Divide sprouts and avocado among the sandwiches. Drizzle each with 1 T. tahini sauce.