Tofu "Egg" Salad Sandwich

About the Recipe

Ingredients

Makes 4+ Servings

16 oz (454 g) firm silken tofu
6 romaine lettuce leaves
12 slices whole-grain bread
1/4 tsp (1.2 mL) garlic powder
1/4 tsp (1.2 mL) turmeric
1/4 tsp (1.2 mL) ground cumin
1 tsp (5 mL) iodized salt
2 tsp (10 mL) mustard
1/8 c (30 mL) plant-based mayonnaise substitute
2 tbsp (30 mL) pickle relish
1 green onion, finely chopped
2 tomatoes, sliced

Directions

1. Mash tofu with a fork or potato masher, leaving some chunks. Stir in green onion, relish, mayonnaise substitute, mustard, salt, cumin, turmeric, and garlic powder.

   
   
   

2. Spread on bread and garnish with lettuce leaves and tomato slices. Top with a second slice of bread to form a sandwich. Repeat assembly process for up to 6 sandwiches. If you reserve some leftovers, store salad on its own and add to bread when ready to eat.

   
   
   

3. Note: Stored in a covered container in the refrigerator, leftover salad will keep for up to 3 days.

   
   
   

Nutrition Facts