Eggless Egg Salad

By Jeanette Terry

Ingredients
  • 1 pkg (16 oz) firm tofu, drained, pressed and crumbled

  • 1 stalk celery, diced

  • 2 green onions

  • 2 tbsp minced parsley

  • 3 tbsp sweet pickle relish

  • 1/4 cup + 1 tbsp fat-free mayo

  • 2 tsp fresh lemon juice

  • 1 tsp mustard

  • black pepper to taste

  • 10 slices whole wheat bread

  • 10 slices tomato

  • 1 1/2 cup sprouts

Directions
  1. In large bowl combine tofu, celery, green onions and parsley. set aside. In a small bowl stir together relish, mayonnaise, lemon juice, mustard, and pepper. Combine both mixtures and mix well.

  2. Divide eggless egg salad among 5 slices of bread. Top each with sprouts, tomatos and remaining bread slices.


Nutritional Facts

Servings
5
Calories
229
Total Fat
6 g
Saturated Fat
1 g
Protein
13 g
Carbohydrate
34 g
Cholesterol
0 mg
Dietary Fiber
5 g
Sodium
485 mg

sandwich

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