Eggless Egg Salad Sandwich
Makes 5 sandwiches
|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|
*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 30 minutes in refrigerator while paper towels absorb excess moisture. Discard paper towels.
- 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.
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||24 %|
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