| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
New, Vegtime7 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Firm low-fat tofu; well drained |
| 1/2 |
c |
Soy mayonnaise |
| 2 |
ts |
Dijon mustard |
| 1/4 |
ts |
Chopped garlic |
| 1/8 |
ts |
Turmeric |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
ts |
Chopped fresh tarragon |
|
|
OR 1/4 tsp. dried |
|
|
Salt and ground black pepper; to taste |
| 1/2 |
c |
Diced celery |
| 2 |
tb |
Finely chopped scallions |
| 8 |
sl |
Whole-wheat bread |
| 2 |
lg |
Carrots; grated (1 1/4 cups) |
| 1 |
c |
Sprouts |
|
|
Such as clover or alfalfa |
INSTRUCTIONS
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@ix.netcom.com> on May 09, 1999.
Recipe by: Vegetarian Times Magazine, May 1999, page 58
Converted by MM_Buster v2.0l.
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