In a large nonstick skillet over medium-high heat, cook lamb (or tofu). Break up pieces while cooking and continue until lightly browned, 5 to 7 minutes. Add remaining 1/2 teaspoon salt and the pepper. Remove from heat and place in a colander; allow fat to drain for 10 minutes.
Preheat oven to 400°F. Add drained lamb (or tofu) to mint pesto and stir to combine. Place pitas on a baking sheet and spread each one with 2 tablespoons yogurt. Divide lamb mixture (or tofu) into fourths and spread over pitas; sprinkle with feta. Bake 10 to 12 minutes, until feta melts and pita is slightly toasted. Serve immediately.
Protein: 24 grams (17% of calories in meal) with lamb, 29 grams (21%) with soy
Carbohydrates: 67 grams (46%) with lamb, 74 grams (54%) with soy
Fiber: 9 grams with lamb, 13 grams with soy
Fat: 27 grams (42%) with lamb, 18 grams (30%) with soy
Saturated fat: 9 grams with lamb, 5 grams with soy