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Ira’s Lunch Sandwich Spread

Yield
Servings
Prep time
10 mins
Courses
Entrée | Salads
Special Diets
Vegetarian
Food Allergies
Dairy-free
Source
Recipe adapted from Moosewood Restaurant Low-fat Favorites ©1996 by Vegetable Kingdom, Inc.

Description

Try this sandwich spread for a change of pace at lunch time!

Ingredients

1 tDijon mustard
1 tlemon juice
8 ozbaked tofu
2 Tgreen bell pepper (minced, or use a red one)
1⁄2 ccelery (minced)
2 Tscallions (minced)
2 Tparsley (fresh, minced)
1 Tdill (fresh, minced, or 1 tsp dried)
  pnsugar (optional)
1⁄4 cmayonnaise (or more to taste)
  black pepper (freshly ground, to taste)

Instructions

Grate the tofu on a medium-fine grater or crumble finely into bowl. Add remaining ingredients and mix well. Serve in pita or on multi-grain bread with lettuce and tomato. The mixture can also be served in hollowed-out tomatoes, on lettuce leaves or as a dip for crackers or raw vegetables.

Notes

Note: tailor the herbs to match the tofu—if it is Asian flavored tofu, substitute cilantro for the parsley and add some ground cumin and ginger; for Italian flavored tofu use the base recipe above and substitute lemon pepper for black pepper, sprinkle in a little garlic powder and/or dried Italian herb mix. Seasonings like Spike work well too.