This is a great vegan version of the classic egg salad sandwich.
| Servings |
2/3 cup filling and 1/2 pita pocket
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 194 | 0mg | 0.2g | 27g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
.12 | Water saved (gallons) [animal consumption only] |
 |
.26 | Manure (pounds) not deposited into the environment |
 |
.20 | Grains / feed (pounds) not consumed by animals |
 |
.64 | Methane (gallons) not created by animals |
 |
7.8 | CO2 (pounds) not released into the atmosphere |
 |
.005 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 20 minutes |
| Passive Time | 2 hours |
Ingredients
- 2 pita bread (halved)
- 8 oz tofu (firm water-packed) (rinsed and drained)
- 2 green onions (thinly sliced)
- 1 celery stalk (thinly sliced)
- 1 Tbsp mayonnaise (eggless)
- 2 Tbsp dill pickle relish
- 1 Tbsp parsley (fresh) (finely chopped)
- 1 garlic clove (minced)
- 1 tsp mustard (Dijon)
- 1/4 tsp oregano (dried)
- 1/4 tsp cumin
- 1/4 tsp turmeric
- 1/8 tsp black pepper
Ingredients
|
Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a medium bowl, mash the tofu with a fork; add all of the ingredients (except for the pita bread) and mix until well combined; chill for at least two hours.
- Fill each pita pocket half with the tofu mixture.
Recipe Notes
If desired, add tomato slices, lettuce / arugula, and/or cheese to the sandwich.
You can use wheat or other bread instead of the pita bread.
Store the tofu mixture covered in the refrigerator for up to one week.
© Mainly Vegan LLC