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Asian Mock Chicken Salad in Pita Bread

Treat yourself to this tasty lunch

Margo DeMello

Serves 2

12 ounces (3/4 pound) soft tofu, diced
2 tablespoons soy mayonnaise
2 scallions, chopped
2 tablespoons diced celery
1/2 teaspoon lemon juice
2 tablespoons chopped cilantro leaves
1 teaspoon grated peeled fresh ginger
1/2 teaspoon curry powder
Salt and pepper to taste
1 whole wheat pita bread
Shredded lettuce

Mix the tofu, soy mayonnaise, scallions, celery, lemon juice, cilantro, ginger and spices in a bowl.

Serve the salad in the whole wheat pita with lettuce.

Courtesy of Margo DeMello, author of Low-Carb Vegetarian.

For even more vegetarian recipes, check out VegRecipes.org.

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