Tofu Salad Sandwich

[Guest guest]

Tofu Salad Sandwich 01-MAY-99 p. 59

4 Servings—Dairy-Free

 

Enjoy this tofu spread as is, or add a personal

touch–capers, chopped onion, fresh herbs (beyond those

listed here), bell pepper or olives.

 

1 lb. firm low-fat tofu, well drained

1/2 cup soy mayonnaise

2 tsp. Dijon mustard

1/4 tsp. chopped garlic

1/8 tsp. turmeric

1 Tbs. chopped fresh parsley

1 tsp. chopped fresh tarragon or 1/4 tsp. dried

Salt and ground black pepper to taste

1/2 cup diced celery

2 Tbs. finely chopped scallions

8 slices whole-wheat bread

2 large carrots, grated (1 1/4 cups)

1 cup sprouts, such as clover or alfalfa

Put tofu into medium bowl. Using your hands, crumble

until texture resembles mashed eggs. Add mayonnaise

and stir to blend. Stir in mustard, garlic, turmeric,

parsley, tarragon, salt and pepper. Then stir in

celery and scallions until blended.

 

On work surface, place 4 slices of bread. On each

slice, layer tofu salad, carrots and sprouts. Top with

remaining bread, cut sandwiches in half and serve.

 

PER sandwich: 333 CAL; 16 G PROT; 10 TOTAL FAT (2 SAT.

FAT); 48 G CARB.; CHOL; 788 MG SOD.; 8 FIBER

 

 

 

 

 

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Inc. All rights reserved

 

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