Egg Salad Sandwich Recipe
Ingredients
5 ounces firm tofu
1 tablespoon prepared mustard
1/4 cup water
1 hard-cooked large egg, coarsely chopped
2 hard-cooked large egg whites, coarsely chopped
1/3 cup finely chopped yellow onion
1/3 cup finely chopped sweet red pepper
1/4 teaspoon each ground turmeric and paprika
1/8 teaspoon each salt and black pepper, or to taste
8 slices whole-grain or rye bread
Directions
1 In a food processor or blender, whirl the tofu, mustard, and water for about 30 seconds or until smooth.
Transferthe mixture to a medium-size bowl and add the egg, egg whites, onion, red pepper, turmeric, paprika, salt, and black pepper.
Toss to mix.
2 Spread each of 4 bread slices with 1/2 cup of the mixture, top with the remaining bread, and cut in half.
Transferthe mixture to a medium-size bowl and add the egg, egg whites, onion, red pepper, turmeric, paprika, salt, and black pepper.
Toss to mix.
2 Spread each of 4 bread slices with 1/2 cup of the mixture, top with the remaining bread, and cut in half.
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