Here's how I modified the recipe from Diet for a Small Planet.
Basically, I omitted a few things and added some of my own; I can't
imagine a salad like this without pickle relish, I didn't happen
to have any sesame seeds when I made it, I liked more mayo -- you
know, the basic cook's prerogative.
Anyone interested in the original just needs to check page 315 of
the 10th anniversary edition of this cookbook.
It's really delicious, and it's easy to throw together.
A perfect vegetarian lunch choice.
The recipe says it makes 4 to 6 servings, but I think 10 is more
MasterCook gives the calorie count as 217 per serving, but I used
a lowfat, eggless mayo that isn't in their ingredient list, so that
calorie count is a little higher than this recipe actually contains.
I'm guessing about 125 calories per sandwich, as I use it, and I
stuffed my sandwich pretty full, about 1/2 inch thick.
Recipe By: Diet for a Small Planet, 10th Anniversary Edition;
Serving Size: 6
Drain excess water from tofu and crumble.
- 1 lb tofu -- soft works best
- 2 tbsp olive oil -- for sauteing
- 1 clove garlic -- minced
- 1 tsp dillweed
- 1/2 tsp turmeric
- 1/2 tsp celery seeds
- 1/2 tsp caraway seed
- 2 tbsp brewer's yeast -- aka nutritional yeast
- 6 tbsp eggless mayo
- 3 tbsp prepared mustard -- stoneground is tasty
- 2 scallions -- minced
- 1 stalk celery -- minced
- 1 carrot -- minced
- 1/2 c fresh parsley -- minced
- 1/2 c dill pickle relish
- paprika, black pepper, tamari -- to taste
Heat oil and saute briefly.
Drain excess water, if necessary.
Mix with remaining ingredients and serve on whole wheat bread or crackers
with tomato slices and alfalfa sprouts.