Eggless Egg Salad Sandwiches Recipe
Summary
Difficulty LevelVery EasyHealth IndexHealthy
Ingredients
| Firm silken tofu | 1 box, diced | |
| 1/4 cup minced sweet red peppers | ||
| 3 tablespoons nonfat mayonnaise | ||
| Sweet pickle relish | 2 Tablespoon | |
| 1 tablespoon chopped fresh Italian parsley | ||
| Yellow mustard | 1 Teaspoon | |
| 1/2 teaspoon reduced-sodium soy sauce | ||
| Turmeric | 1/4 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| 4 whole-wheat pita breads | ||
| 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.
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.
Chef
