Eggless Egg Salad Sandwich
1 box (16 oz) firm tofu (drained, pressed* and crumbled)
1 large stalk celery, finely diced 2 green onions, minced
2 Tbsp minced parsley 3 Tbsp sweet pickle relish
¼ cup plus 1 Tbsp fat free mayonnaise 2 tsp fresh lemon juice
1 tsp prepared mustard Black pepper to taste
10 slice whole wheat bread, toasted 1 ½ cups alfalfa sprouts
10 tomato slices
- In large bowl, combine tofu, celery, green onions and parsley. Set aside.
- In small bowl, mix together relish, mayo, lemon juice, mustard and pepper.
- Combine tofu and mayonnaise mixture until well incorporated.
- Divide “egg” salad evenly among 5 pieces of toast. Top with 1/3 cup alfalfa sprouts and other slice of bread.
Makes 5 servings.
229 kcal; 6 gm total fat; 1 gm sat fat; 13 gm Protein; 34 gm CHO; 0 mg cholesterol; 5 gm Dietary fiber; 485 mg sodium.
2 ½ Carb Choices; ½ meat choice