EGGLESS EGG SALAD SANDWICHES
1 (16 ounce) box 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 nonfat mayonnaise
2 teaspoons fresh lemon juice
1 teaspoon prepared mustard
Black pepper, to taste
FOR SERVING:
10 slices whole wheat bread, toasted
1 1/2 cups alfalfa sprouts
10 tomato slices
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.
*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 weiqhed 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.
Makes 5 sandwiches
From: Recipelink.com
Source: Recipe booklet: No-Oven Meals, Easy Home Cooking, June/July 2005 |