Tofu Salad Sandwiches

Author: Canadian Living

This creamy filling looks just like egg salad and bursts with fresh dill and pickle flavours. It keeps well, so you can double it to have leftovers for easy lunches. If you like, add alfalfa sprouts when layering the sandwiches.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2006

Ingredients

  • 1 pkg firm tofu
  • 1/2 cup light mayonnaise
  • 1/4 cup finely diced dill pickle
  • 1 green onion minced
  • 1 teaspoon chopped fresh dill or parsley
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 slices multigrain bread
  • 1 tomato sliced
  • 4 leaves lettuce

Method

Drain tofu; pat dry with paper towel. In bowl and using fork, mash tofu until crumbly. Add mayonnaise, dill pickles, green onion, dill, mustard, turmeric, salt and pepper; combine well. (Make-ahead: Cover and refrigerate for up to 3 days.)

Divide evenly among 4 of the bread slices; top with tomato, lettuce and remaining bread.

Nutritional facts Per serving: about

  • Sodium 079 mg
  • Protein 18 g
  • Calories 423.0
  • Total fat 19 g
  • Cholesterol 11 mg
  • Saturated fat 3 g
  • Total carbohydrate 50 g

%RDI

  • Iron 39.0
  • Fibre 0.0
  • Folate 70.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 25.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tofu Salad Sandwiches

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