Eggless Egg Salad Sandwiches

[Guest guest]

Eggless Egg Salad Sandwiches

 

1 box (16 oz.) firm tofu, drained, pressed* and crumbled

1 large celery rib, finely diced

2 green onions, thinly sliced

2 TB fresh parsley, chopped

3 TB sweet pickle relish

1/4 cup + 1 TB fat free mayonnaise

2 teaspoons fresh lemon juice

1 tsp. prepared yellow mustard

Ground black pepper, to taste

10 slices whole wheat bread, toasted

1-1/2 cups alfalfa sprouts

10 tomato slices

 

1. In large bowl, combine tofu, celery, green onions and parsley; set aside.

In small bowl,

stir together relish, mayonnaise, lemon juice, mustard and pepper. Combine

tofu mixture

with mayonnaise mixture until well incorporated.

 

2. Divide eggless egg salad evenly among 5 slices bread. Top with alfalfa

sprouts, tomato

slices and remaining bread slices.

 

Yield: 5 sandwiches.

 

*Stack 2 paper towels; fold in half and wrap around tofu. Repeat with another

2 ply layer of

paper towels so all sides are covered. Place wrapped tofu on a plate and

cover with another

plate weighed down with a heavy skillet so that tofu is firmly pressed. Allow

tofu to rest for

30 minutes in refrigerator while paper towels absorb excess moisture. Discard

paper towels.

 

Nutrition Information:

Per serving = Calories 229, Calories from Fat 24%, Total Fat 6 g, sat fat 1

g,

Carbs 34 g, Fiber 5 g, Protein 13 g, Sodium 485 mg.