Recipe

Tofu "Egg" Salad Sandwich

Name: Tofu "Egg" Salad Sandwich
Yield: 4+
Ingredients: 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

4+ servings

Source: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal Barnard, MD, and Jennifer Reilly, RD

You won't miss the egg in these tasty sandwiches!

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1 About Recipe
2 Ingredients
3 Directions
4 Nutrition Facts

About the Recipe

175 Calories · 9.1 g Protein · 4.4 g Fiber
Lunch
Nut-free

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

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