Tofu Salad Sandwiches
21 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 423 |
| pro | 18 g |
| total fat | 19 g |
| sat. fat | 3 g |
| carb | 50 g |
| fibre | 8 g |
| chol | 11 mg |
| 1 | - |
| sodium | 79 mg |
| % RDI: | - |
| calcium | 25 |
| iron | 39 |
| vit A | 5 |
| vit C | 15 |
| folate | 70 |
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.
Ingredients
- 1 pkg firm tofu
- 1/2 cup light mayonnaise
- 1/4 cup finely diced dill pickles
- 1 green onion, minced
- 1 tsp chopped fresh dill or parsley
- 1 tsp Dijon mustard
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 slices multigrain bread
- 1 tomato, sliced
- 4 leaves lettuce
Preparation
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.
Divide evenly among 4 of the bread slices; top with tomato, lettuce and remaining bread.
Source : Canadian Living Magazine: October 2006
- Keywords : Lunch; High fibre; Heart-healthy; Vegetarian; Tofu;
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