Curried Eggless Tofu Salad in a Pita | Oregonian Recipes

Ingredients

• 1 14-ounce container firm tofu, drained
• 4 pita pockets, edge trimmed 1 1/2 inches
• 6 tablespoons vegan mayonnaise
• 3 tablespoons finely chopped fresh cilantro
• 2 tablespoons fresh lemon juice
• 1 tablespoon plus 2 teaspoons curry powder
• 1 tablespoon umeboshi paste (see note)
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 red onion, minced (about 1/3 cup)
• 1 celery stalk, finely chopped
• 1/4 cup currants, plumped in warm water for 10 minutes and drained
• 4 romaine lettuce leaves
• 1 tomato, thinly sliced