Eggless Tofu Sandwich Spread Recipes
TOFU SANDWICH SPREAD
This is a favorite vegetarian sandwich spread made with tofu. Makes a great sandwich filling or you can eat it with crackers.
Provided by Judy
Categories Main Dish Recipes Sandwich Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Drain the block of tofu, and freeze overnight. Thaw, and cut into quarters. Squeeze out any moisture by hand, then wrap in paper towels, and squeeze again. Crumble into a medium bowl.
- Add celery and green onion to the tofu. Stir in mayonnaise, soy sauce and lemon juice until well blended.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 7.2 g, Cholesterol 10.4 mg, Fat 31.8 g, Fiber 2.9 g, Protein 18.8 g, SaturatedFat 4.7 g, Sodium 631.7 mg, Sugar 0.8 g
VEGAN EGG SALAD (WITH TOFU)
This eggless tofu salad is the perfect high-protein sandwich filling or salad topper! It's so creamy and flavorful you won't miss the eggs at all.
Provided by Sarah Sullivan
Categories Salad
Time 10m
Number Of Ingredients 11
Steps:
- Drain tofu, wrap in a clean tea towel and press for 30 minutes under a plate with a few cans. (This step is important; if you don't press out excess liquid, your salad will become watery as it sits.)
- Finely chop half of the tofu. Mash the other half. The two textures will mimic the different textures of egg whites and egg yolks. (Optional, but I also find mashing some of it makes the mixture a bit more cohesive so pieces of tofu are less likely to fall out of your sandwich.)
- Stir tofu together with remaining ingredients. You can serve it immediately, but it's best if you let it marinate for a few hours or even overnight in the fridge.
Nutrition Facts : Calories 145, Sugar 1.3 g, Sodium 360.2 mg, Fat 9.3 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 5.7 g, Fiber 1.9 g, Protein 9.7 g, Cholesterol 0 mg
TOFU SANDWICH SPREAD
This recipe is fast and flexible to your individual taste buds. Pressing a block of extra firm tofu can really improve the texture of the tofu in recipes like this. If you are vegan, try this with vegan mayonnaise - it will be just as good.
Provided by Sylectra
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Start by pressing the tofu - place the block on one dinner plate and put another plate on top, upside down. Add some heavy items to the top of the stack like a couple of cast iron frying pans. Allow to sit for at least 20 minutes, dumping water into sink a few times during the process.
- Meanwhile, prepare other ingredients as directed and mix all together. Remove the tofu from the plate and cut it into ½-inch cubes. Add to the mixture and gently stir until ingredients are just combined. Serve on toasted wheat bread or in a wheat pita with sprouts.
Nutrition Facts : Calories 132.7, Fat 9.8, SaturatedFat 1.2, Sodium 106.7, Carbohydrate 6.8, Fiber 2.4, Sugar 3.6, Protein 7.2
CURRIED TOFU EGGLESS SALAD
Vegan version of egg salad, I am a vegetarian and thoroughly enjoy this spread. Have made it for a friend who has an allergy to eggs, but loved egg salad sandwiches, she loves it.
Provided by Sueie
Categories Spreads
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mash tofu until it resembles coarse breadcrumbs.
- Stir in remaining ingredients.
- Cover and refrigerate for at least 1 hour so that the flavours can develop.
- Use as a sandwich spread or on toast.
Nutrition Facts : Calories 82.5, Fat 7, SaturatedFat 1.1, Cholesterol 2.6, Sodium 54.1, Carbohydrate 2.7, Fiber 0.5, Sugar 0.8, Protein 3
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