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Eggless Egg Salad Sandwiches

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Ingredients
  Low fat silken tofu 10 1⁄2 Ounce, diced (1 Box)
  Minced sweet red peppers 1⁄4 Cup (4 tbs)
  Nonfat mayonnaise 3 Tablespoon
  Sweet pickle relish 2 Tablespoon
  Chopped italian parsley 1 Tablespoon (Use Fresh Parsley)
  Yellow mustard 1 Teaspoon
  Reduced-sodium soy sauce 1⁄2 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Whole wheat pita breads 4
  Lettuce leaves 4
  Tomato slices 4
Directions

In a large bowl, combine the tofu, peppers, mayonnaise, relish, parsley, mustard, soy sauce, turmeric, and garlic powder.
Mix well and refrigerate for at least 30 minutes, or until chilled.
Cut the very top off each pita.
Open the pockets and line with the lettuce and tomatoes.
Divide the filling among the pitas.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Chilling
Dish: 
Sandwich
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Mayonnaise
Interest: 
Healthy

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Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 807 Calories from Fat 130

% Daily Value*

Total Fat 15 g22.8%

Saturated Fat 2.4 g12%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1917.8 mg79.9%

Total Carbohydrates 141 g46.9%

Dietary Fiber 17.6 g70.5%

Sugars 20.5 g

Protein 36 g72.7%

Vitamin A 125.2% Vitamin C 138.8%

Calcium 8% Iron 46.7%

*Based on a 2000 Calorie diet

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Eggless Egg Salad Sandwiches Recipe