Eggless Egg Salad

Preparation:eggless-placehold
3/4 pound FIRM TOFU
3 scallions, (whites and greens) minced
1 medium carrot, coarsely-grated
1 stalk celery, finely-minced
1 small bell pepper, finely-minced
1/3 cup toasted sunflower seeds
freshly-ground pepper and lite tamari sauce to taste
1 cup ALFALFA or Flavored Sprouts
1 bag whole wheat pita bread

Cut the tofu into dice-sized bits. Add scallions, carrot, celery, pepper and seeds. Mix gently. Add the mayonnaise (below). Season to taste. Chill. Stuff Alfalfa Sprouts into pita bread, add salad and top with a mound of sprouts.

Serves 4

The Mayonnaise:
1/4 pound SOFT TOFU
2 teaspoons Chinese sesame oil
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 cup refined peanut or vegetable oil

Whip the first 5 ingredients in a blender or food processor. Keep the machine going, and gradually drizzle in the oil. When all oil is in you should have a nice, creamy, eggless mayonnaise to add to your eggless egg salad.

Nutrition Per Serving:
Calories 94
Protein 4.7 g
Carbohydrates 10.9g
Fat 3.8g
Saturated Fat 0.5g
Cholesterol 0.0g
Sodium 62.5 mg
Potassium 103.8 mg
Dietary Fiber 0.7g

Percent US RDA Per Serving:
Protein 8%
Vitamin A 15%
Vitamin C 14%
Thiamine 14%
Riboflavin 5%
Niacin 5%
Calcium 7%
Iron 14%
Vitamin B6 4%
Vitamin B12 0%
Folacin 13%