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Tofu Salad Sandwiches Recipe
|Tofu||20 Ounce, drained|
|Celery stalks||2 Small, finely chopped|
|Red onion||1⁄2 Small, minced|
|Green bell pepper||1⁄2 Medium, finely chopped|
|Red bell pepper||1⁄2 Medium, finely chopped|
|Low calorie italian dressing||3 Tablespoon|
|Soy sauce/Tamari||1 Tablespoon|
|Fresh lemon juice||1 Teaspoon|
|Cayenne pepper||1 Pinch|
|Garlic powder||To Taste|
|Whole wheat pitas||5 (approximately 7 inches in diameter)|
|Boston lettuce leaves||10 , rinsed and dried|
|Fresh mushrooms||20 , sliced|
Serving size: Complete recipe
Calories 1197 Calories from Fat 287
% Daily Value*
Total Fat 32 g49.9%
Saturated Fat 4.6 g22.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2868.5 mg119.5%
Total Carbohydrates 179 g59.7%
Dietary Fiber 27.3 g109.2%
Sugars 24.2 g
Protein 66 g132.6%
Vitamin A 201.8% Vitamin C 286.7%
Calcium 29.6% Iron 87.1%
*Based on a 2000 Calorie diet
Place between two plates and press down on the top plate.
Pour off the liquid.
Place pressed tofu and remaining ingredients except pitas, lettuce and mushrooms in a medium bowl.
Mix well, breaking up any large pieces of tofu.
Refrigerate for a few hours to allow flavors to blend.
Cut each pita in half to form pockets and line with lettuce and mushrooms.
Add about 1/3 cup of tofu salad to each half of pita.