Eggless Egg-Salad Sandwich Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Sandwich Recipes

Eggless Egg-Salad Sandwich

Cooking Light SEPTEMBER 1997

Yield: 5 sandwiches

Ingredients

1 pound firm tofu, drained
1/2 cup diced celery
1/2 cup diced red onion
1/4 cup shredded carrot
1 tablespoon miso (soybean paste)
1 teaspoon ground turmeric
1 teaspoon curry powder

2 teaspoons Dijon mustard
1/2 teaspoon salt
10 (1-ounce) slices pumpernickel bread
15 (1/8-inch-thick) slices cucumber
5 Bibb lettuce leaves
10 (1/8-inch-thick) slices large tomato

Preparation

Combine first 9 ingredients in a bowl; beat at medium speed of a mixer until combined (mixture will not be smooth). Spread 2/3 cup tofu mixture evenly over 1 bread slice; top with 3 cucumber slices, 1 lettuce leaf, 2 tomato slices, and 1 bread slice. Repeat procedure with remaining ingredients.

Nutritional Information

Amount per serving

Calories: 242
Calories from fat: 21%
Fat: 5.6g
Saturated fat: 0.8g
Monounsaturated fat: 1.1g
Polyunsaturated fat: 3g
Protein: 13.9g
Carbohydrate: 38g
Fiber: 6.1g
Cholesterol: 1mg
Iron: 7mg
Sodium: 765mg
Calcium: 165mg

Search for Recipes by Nutrition Data

Go to full version of

Eggless Egg-Salad Sandwich recipe