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Ingredientes
- 1 box (10.5-ounce) extra-hard light tofu
- 1/4 c. Nonfat mayonnaise
- 1/3 c. Chopped celery
- 1 tsp Prepared mustard
- 1 tsp Cider vinegar
- 1/2 tsp Lemon juice
- 1 tsp Chopped dill
- 2 Tbsp. Chopped green onion tops
- 1 tsp Grnd turmeric
- 3/4 tsp Sea salt or possibly to taste
- Â Â Freshly grnd black pepper
- 12 slc Low-fat whole-grain bread
- Â Â Nonfat mayonnaise
- 3 c. Shredded carrots
- 1 ct (4-ounce) alfalfa sprouts
- Â Â Romaine leaves
Direcciones
- This was in today's LA Times (6/14). I assume (but do not know) which the fat-free mayonnaise contains egg, so technically, this wouldn't be a totally eggless dish.
- "EGG" SALAD: Drain tofu well. Mash with fork. Stir in mayonnaise, celery, mustard, vinegar, lemon juice, dill, green onion, turmeric, sea salt and pepper to taste. Refrigerateabout 2 hrs.
- ASSEMBLY: Lightly spread bread slices with nonfat mayonnaise. Layer about 1/2 c. shredded carrots on 6 slices bread. Top each with alfalfa sprouts, then spoon about 1/4 c. "egg" salad on top of each sandwich and spread to edges. Top each with several romaine leaves, then cover each sandwich with remaining bread slices. Cut into quarters and serve.
- Makes 1 1/2 c. egg salad for 6 sandwiches. Each sandwich contains about:
- You can access the LA Times web site at WWW.LATIMES.COM to get the food section on Thursdays. This is one of the harder to navigate sites but you can get to the food section through "news" and if you can find a simple way to get to past week's food sections, I have a MacArthur Genius Award Nomination I am prepared to submit on your behalf! Cheers, Sandy Wilcox
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 6 servings | |
| Calories 116 | |
| Calories from Fat 72 | 62% |
| Total Fat 8.15g | 10% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 422mg | 18% |
| Potassium 255mg | 7% |
| Total Carbs 10.49g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 5.0g | 3% |
| Protein 0.98g | 2% |
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