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Eggless Egg Salad Sandwich
Eggless Egg Salad Sandwich
YIELD Makes 5 sandwiches
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INGREDIENTS
| 1 | box (16 ounces) firm tofu, drained, pressed* and crumbled |
| 1 | large stalk celery, finely diced |
| 2 | green onions, minced |
| 2 | tablespoons minced parsley |
| 3 | tablespoons sweet pickle relish |
| 1/4 | cup plus 1 tablespoon fat-free mayonnaise |
| 2 | teaspoons fresh lemon juice |
| 1 | teaspoon prepared mustard |
| Black pepper, to taste | |
| 10 | slices whole wheat bread, toasted |
| 1‑1/2 | cups alfalfa sprouts |
| 10 | tomato slices |
PREPARATION:
- 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.
- Divide eggless egg salad evenly among 5 slices bread. Top with alfalfa sprouts, tomato slices and remaining bread slices.
This recipe appears in:
Sandwiches
NUTRITIONAL INFORMATION:
| Sodium | 485 mg |
| Protein | 13 g |
| Fiber | 5 g |
| Carbohydrate | 34 g |
| Saturated Fat | 1 g |
| Total Fat | 6 g |
| Calories from Fat | 24 % |
| Calories | 229 |
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