Tofu salad sandwich

Yield: 4 servings

Measure Ingredient
1 pounds Firm low-fat tofu; well drained
½ cup Soy mayonnaise
2 teaspoons Dijon mustard
¼ teaspoon Chopped garlic
⅛ teaspoon Turmeric
1 tablespoon Chopped fresh parsley
1 teaspoon Chopped fresh tarragon
OR 1/4 tsp. dried
Salt and ground black pepper; to taste
½ cup Diced celery
2 tablespoons Finely chopped scallions
8 slices Whole-wheat bread
2 larges Carrots; grated (1 1/4 cups)
1 cup Sprouts
Such as clover or alfalfa

4 SERVINGS DAIRY-FREE

Enjoy this tofu spread as is, or add a personal touch-capers, chopped on ion, fresh herbs (beyond those listed here), bell pepper or olives.

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.; 16G PROT.; 10G TOTAL FAT (2G SAT. FAT); 48G CARB.; 0 CHOL.; 788MG SOD.; 8G FIBER

Converted by MC_Buster.

By Kathleen <schuller@...> on May 09, 1999.

Recipe by: Vegetarian Times Magazine, May 1999, page 58 Converted by MM_Buster v2.0l.

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