Open-Face Tofu-Veggie Sandwiches Recipe
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 | |
| Italian reduced calorie salad dressing | 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.
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.
Chef
