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Open-Face Tofu-Veggie Sandwiches

southern.chef's picture
Ingredients
  Coarsely chopped peeled cucumber 1⁄4 Cup (4 tbs)
  Italian reduced calorie salad dressing 1 Tablespoon
  Tofu 8 Ounce, drained and coarsely chopped
  Hard-cooked eggs 2 , chopped
  Sliced celery 2 Tablespoon
  Chopped green pepper 1 Tablespoon
  Chopped green onion 1 Tablespoon
  Chopped pimiento 1 Tablespoon, drained
  Plain low-fat yogurt 1 Tablespoon
  Reduced-calorie mayonnaise 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Whole wheat english muffin 2 , halved
  Lettuce leaves 4
  Alfalfa sprouts 3 Tablespoon
Directions

Combine cucumber and 1 tablespoon Italian dressing, set aside.
Combine tofu, eggs, celery, green pepper, green onion, pimiento, yogurt, mayonnaise, 1 tablespoon Italian salad dressing, salt, and pepper, toss well.
Top each muffin half with a lettuce leaf.
Spoon tofu mixture onto lettuce, top with alfalfa sprouts and reserved cucumber mixture.

Recipe Summary

Cuisine: 
American
Dish: 
Sandwich
Interest: 
Party
Servings: 
4

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