Mock Egg Salad Sandwiches

[Guest guest]

Mock Egg Salad Sandwiches

 

1 pound firm tofu, drained*

1/4 cup chopped celery

1/4 cup light mayonnaise

2 tablespoons finely chopped onion

4 teaspoons fresh lemon juice

2 teaspoons dry mustard

1 teaspoon turmeric

1/2 teaspoon salt

8 slices whole-wheat bread

1 cup watercress leaves

 

*1.To drain, press tofu to remove excess liquid: Slice tofu in half

horizontally into two 1-inch-thick pieces.

Invert a plate onto a jelly roll pan and cover with plastic wrap. Arrange

tofu pieces side by side in the center

of the plate. Cover tofu with plastic wrap, then top with another dinner

plate. Weigh the plate down with a can.

Let stand for 30 minutes, until tofu is firm and most of the water has

drained out.

 

2. Combine tofu, celery, mayonnaise, onion, lemon juice, mustard, turmeric

and salt in a bowl; mash tofu

mixture with a fork until smooth. Cover and refrigerate, 1 hour, for flavors

to blend.

 

3. Spread tofu mixture on 4 slices of bread; top with watercress and

remaining 4 slices of bread.

 

Makes 4 servings.

 

Nutrition Information:

Per serving = calories 285, total fat 13 g, saturated fat 2.5 g, cholesterol

5 mg,

sodium 722 mg, carbohydrates 31 g, fiber 6 g, protein 15 g.