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Prep 0 mins
Cook 20 mins
This is going to be a very Middle Eastern/Indian taste. I made it omitting the nutritional yeast because I didn't realize I was out. It doesn't have to be in a Pita. I stuffed lettuce wraps with it for a fresh clean taste and I also tried it in Lavash bread. It worked well in both.
- 16 ounces tofu, any type
- 2 tablespoons mayonnaise or 2 tablespoons vegan mayonnaise
- 2 teaspoons Braggs liquid aminos or 2 teaspoons soy sauce
- 2 teaspoons prepared mustard
- 1⁄2 teaspoon kelp powder (optional)
- 1⁄4 cup nutritional yeast
- 1 teaspoon paprika
- 1 teaspoon granulated onion
- 2 carrots, finely chopped
- 2 celery ribs, finely chopped
- 1⁄4 cup green pepper, finely chopped
- 1⁄4 cup fresh parsley, snipped
- 2 tablespoons plain nonfat yogurt (optional)
- 4 pita bread or 4 lettuce leaves or 4 lavash bread
- alfalfa sprout (optional)
- lettuce (optional)
- tomatoes, slices
- Mash tofu with fork. Note if you want to marinate it in a dressing or the like choose a pressable tofu and then after pressing marinate before this step.
- Stir in everything but the yogurt add the veggies after the others are well mixed.
- IF it is dry then stir in the yogurt to moisten and help hold it together. IF you are using Vegan, add a bit more Vegan mayo instead.
- Lightly toast the pitas halves in toaster or toaster oven. open the halves carefully into pockets then stuff.
- Use either the sprouts or lettuce or both. You may vary with other sprouts or veggies also.
- Note do NOT toast the Lavash or the lettuce leaves you use for wraps. The Lavash can be rolled, wrapped in plastic wrap, refrigerated over night then sliced into pinwheels.
- Lavash is also called cracker bread,lawaash, parak,Armenian cracker bread, lahvosh,lavosh, lawasha or naan-e-lavaash.
- My local Walmart Deli department sells it as Lavash.