Eggless Tofu Salad Sandwich Recipes

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ULTIMATE TOFU EGGLESS SALAD



Ultimate Tofu Eggless Salad image

This tofu eggless salad has the look and feel of egg salad, though it's not intended to fool anyone!

Provided by Nava Atlas

Categories     Tofu & Tempeh

Time 15m

Number Of Ingredients 10

14-ounce tub firm tofu (see note)
1 large stalk celery, finely diced
1 scallion, thinly sliced, or several chives, chopped
1 tablespoon minced fresh dill, or a pinch of dried dill
1/2 cup vegan mayonnaise
2 teaspoons prepared yellow mustard
1 teaspoon good-quality curry powder, or more, to taste
2 to 3 tablespoons nutritional yeast, optional (but highly recommended)
1 tablespoon pickle relish, optional
Salt and freshly ground pepper to taste (see note)

Steps:

  • Slice the tofu into 6 slabs crosswise and blot well on paper towels or clean tea towels. Or, if you have a tofu press, use it a little ahead of time. Place the tofu in a mixing bowl and mash well with a large fork or potato masher - or simply crumble with clean hands.
  • Add the celery, scallion, and dill.
  • In a small bowl, combine the mayonnaise, mustard, curry powder, and optional nutritional yeast and mix well.
  • Pour the mayonnaise mixture over the tofu mixture, stir well to combine, and season with salt and pepper. Serve at once as suggested in the headnote, or cover and refrigerate until needed.

Nutrition Facts : Calories 167 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 166 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

TOFU EGGLESS SALAD SANDWICH



Tofu Eggless Salad Sandwich image

When the urge hits, this Tofu Eggless Salad Sandwich does the trick. It comes together in 5 minutes, uses ingredients you probably have on hand and tastes delicious.

Provided by Diane Smith

Categories     Sandwiches

Time 30m

Number Of Ingredients 13

1 block firm organic tofu (drained and pressed)
1/3 cup celery (chopped)
1/4 cup red onion (chopped)
2 sweet pickles (or dill, chopped (no added sugar, preferred))
1/4 cup parsley (chopped)
2 Tbl homemade mayonnaise (or vegan store-bought)
2 tablespoons prepared yellow mustard
1/2 tsp turmeric (or curry powder)
sea salt and pepper (to taste)
8 slices whole grain bread (or sourdough)
tomato (sliced)
1 medium avocado (sliced (optional))
lettuce (or sprouts)

Steps:

  • Press tofu using a tofu press or wrapping in paper towels and placing a plate with another plate on top. Put something heavy on top. Press for around 15 minutes while you prepare the other veggies.
  • Place tofu in a large bowl and break up into small pieces with a fork.
  • Add the celery, parsley, red onion, red onion, pickles, mayonnaise, mustard, turmeric, salt, and pepper and stir to combine.
  • Serve on bread with tomato and lettuce or sprouts and avocado, if preferred.

Nutrition Facts : Calories 136 kcal, Carbohydrate 10.7 g, Protein 18 g, Fat 6.1 g, SaturatedFat 0.7 g, Sodium 36.8 mg, Fiber 2.8 g, Sugar 3.2 g, ServingSize 1 serving

EGGLESS SALAD



Eggless Salad image

Provided by Tyler Florence

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 pounds soft tofu
1/2 cup soy-based mayonnaise
3 tablespoons Dijon mustard
1 teaspoon cayenne
1/2 teaspoon turmeric
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh dill
1/2 cup diced green onions
Salt and pepper

Steps:

  • Place the tofu in a mixing bowl and mash with a wooden spoon. Mix in the remaining ingredients and combine well. Chill slightly, then serve on a bed of mixed greens or as a sandwich.

EGG-LESS MAYO SANDWICHES



Egg-less mayo sandwiches image

Use tofu as a substitute for egg along with dairy-free mayo to make these vegan sandwiches. They're ideal for a kids' party where some children may have an intolerance or allergy

Provided by Juliet Sear

Categories     Afternoon tea, Lunch

Time 5m

Yield Makes 16-20 sandwiches

Number Of Ingredients 8

400g block of medium-firm tofu in water
6 tbsp vegan mayo
½ tsp Dijon mustard
¼ tsp ground turmeric
1 tbsp nutritional yeast
2 tsp finely chopped chives
1 large white sandwich or wholemeal loaf (10-12 slices), or 12 mini rolls (use gluten-free bread if necessary)
1 punnet cress (optional)

Steps:

  • Remove the tofu from the pack and press out the excess water, either between sheets of kitchen paper or a clean tea towel, weighed down with a plate for about 30 mins.
  • Mix the mayo, mustard, turmeric and nutritional yeast together with a little salt and pepper.
  • Crumble the tofu into a bowl, leaving large chunks to create a chopped egg texture. Gently stir in the chives. If you want it looser you can add more mayo.
  • Spread the mixture on the bread to make four or five rounds of sandwiches (depending on how much filling you want), then add cress, if you like. Use a sharp knife to cut into triangles.

Nutrition Facts : Calories 139 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

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