Open-Face Tofu-Veggie Sandwiches Recipe

Summary

Servings4Cuisine
DishInterest Group

Ingredients

 Coarsely chopped peeled cucumber1⁄4 Cup (4 tbs)
 Italian reduced calorie salad dressing1 Tablespoon
 Tofu8 Ounce, drained and coarsely chopped
 Hard-cooked eggs2 , chopped
 Sliced celery2 Tablespoon
 Chopped green pepper1 Tablespoon
 Chopped green onion1 Tablespoon
 Chopped pimiento1 Tablespoon, drained
 Plain low-fat yogurt1 Tablespoon
 Reduced-calorie mayonnaise1 Tablespoon
 Salt1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Whole wheat english muffin2 , halved
 Lettuce leaves4
 Alfalfa sprouts3 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.
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