All the taste of egg salad without all the cholesterol. 

Serves 5

INGREDIENTS
1 pound firm tofu
1/2 cup diced celery
1/2 cup diced red onion
1/4 cup shredded carrot
1 tbsp low-fat mayonnaise (use egg-free mayo if you prefer)
2 tsp Dijon mustard
1 tsp ground tumeric
1 tsp curry powder
1 tablespoon chopped fresh dill
1/2 tsp salt
5 medium pita pockets
15 slices cucumber
5 large lettuce leaves
10 slices tomato

DIRECTIONS
1. Place tofu in a colander. Using a fork (or your hands), press tofu against colander to crumble. This process will also drain excess water from the tofu. Once tofu is crumbled into small pieces, transfer to a large bowl.
2. Add next 9 ingredients to tofu and stir to combine.
3. Spread 2/3 cup tofu mixture onto one side of each pita. Top each with 1 lettuce leaf, 3 cucumber slices and 2 tomato slices. Enjoy!

NUTRITIONAL ANALYSIS PER SERVING
Calories: 270
Total fat: 6 g
Saturated fat: 1 g
Carbohydrates: 41 g
Protein: 14 g
Dietary fiber: 3 g
Sodium: 606 mg

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