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> Eggless Egg Salad, Perfect for fresh sprouts :-)
post Jun 9 2004, 10:06 PM
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From: Lowcountry of South Carolina
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I'd forgotten I used to fix this all the time years ago....would be super with fresh sprouts!

This recipe leaves out a couple of very important things:

1. Buy extra firm tofu

2. Drain the tofu and then press it as hard as possible between layers of paper towels, changing them frequently, until all the liquid is gone. I used to have a couple of cutting boards that worked pretty well. It's good made fresh, but better after the flavors have melded a while - good leftovers for lunch.

From FoodFit

FoodFit Original Recipes use seasonal ingredients to create dishes that are healthy, delicious and easy to make. Our chef follows FoodFit's nutrition standards for recipes that are lower in fat, but full of flavor!


3 ounces tofu
- - salt and pepper to taste
- pinch turmeric
1 tablespoon mustard
2 tablespoons pickle relish (I'd use splenda sweetened bread & butter sandwich stackers cut up)
1 tablespoon lite mayonnaise (or go for broke & use Hellman's anyway (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/biggrin.gif) )
2 slices multi-grain bread

Preparation - Estimated cooking time: 15 minutes - (???)

1 Mix together tofu and the remaining 5 ingredients and spread on the bread. Cut in half and serve.

Nutritional Analysis
Number of Servings: 1
Per Serving
Calories 217
Carbohydrate 37 g (from the bread, I'm sure we could do much better!)
Fiber 7 g
Fat 8 g
Protein 11 g
Saturated Fat 2 g
Sodium 770 mg

This post has been edited by Kate: Jun 9 2004, 10:08 PM
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