Tofu Salad Sandwiches Recipes
TOFU SALAD SANDWICH
Ditch the chicken and give this flavorful and satisfying Tofu-Salad Sandwich a try at mealtime. Enjoy a creamy mouthful in every bite and pair it with your favorite whole wheat bread for the ultimate salad sandwich.
Provided by My Food and Family
Categories Meat Substitute
Time 40m
Yield Makes 4 servings, one sandwich each.
Number Of Ingredients 6
Steps:
- Place tofu in large bowl; mash with potato masher or fork.
- Add all remaining ingredients except toast; mix well. Cover. Refrigerate at least 30 min.
- Spread 1/2 cup of the tofu mixture onto each of 4 of the toast slices just before serving; cover with 1 of the remaining toast slices.
Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 14 g
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
TOFU SALAD SANDWICHES
Make and share this Tofu Salad Sandwiches recipe from Food.com.
Provided by swirlycinnacakes
Categories Spreads
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a medium sized bowl, mix together the mayo and mustard.
- Add in the crumbled tofu and combine well.
- Stir in the rest of the ingredients, mixing well after each addition.
- Let mixture sit for half an hour to let flavours develop.
- Spread on toasted bread.
Nutrition Facts : Calories 114.2, Fat 8.6, SaturatedFat 1.4, Cholesterol 5.1, Sodium 210.4, Carbohydrate 6.6, Fiber 0.6, Sugar 2, Protein 4.2
APPLE, RAISIN, AND TOFU SALAD SANDWICH
This tofu sandwich recipe is really good! It only takes a few seconds to prepare. It's good for a light lunch with some chips and iced tea. It is definitely low fat and low calorie.
Provided by SuperUberGoober :)
Categories Main Dish Recipes Sandwich Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Pat tofu dry with a paper towel. Cut into small pieces.
- Mix tofu, apple, mustard, raisins, thyme, salt, and pepper in a large bowl. Spoon mixture onto bread.
Nutrition Facts : Calories 256.6 calories, Carbohydrate 40.8 g, Fat 6.4 g, Fiber 3.2 g, Protein 11.7 g, SaturatedFat 1 g, Sodium 564.1 mg, Sugar 12.3 g
TOFU "CHICKEN" SALAD SANDWICH
Before I became vegetarian, I'd always loved chicken salad sandwiches, so I've been searching for a way to have something similar to that now that I am veg. This recipe is a mixture of many recipes I've found and just how I've been making it lately. Simple and easy to make with common ingredients. This recipe could also be Tofu "Egg" Salad by simply mashing the tofu instead of cubing it.
Provided by Ernini
Categories Lunch/Snacks
Time 10m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix mayo, mustard, paprika, and tumerik in a bowl.
- Add celery, onions, and tofu. Mix and be sure tofu is coated with mayo mixture. Add a dash of pepper to season.
- Serve on slices of whole wheat bread with lettuce or in pita pockets.
Nutrition Facts : Calories 202.7, Fat 14.7, SaturatedFat 2.4, Cholesterol 7.6, Sodium 271.6, Carbohydrate 10.7, Fiber 1.5, Sugar 3.3, Protein 9.9
TWO TOFU SANDWICHES
I was thrilled to find excellent packaged kimchi at my Trader Joe's last week. I used it as part of the "vegetable build" in one of two tofu sandwiches. Kimchi - the one I used was mainly cabbage -- is a fermented food that, like yogurt, supplies your digestive system with probiotics. To have on hand: baked seasoned tofu.
Provided by Martha Rose Shulman
Categories lunch, weekday, sandwiches, main course
Time 40m
Yield 1 sandwich
Number Of Ingredients 16
Steps:
- Roast the tofu. Preheat the oven to 375 degrees. Whisk together the ingredients for the baked tofu. Line a small baking sheet with parchment. Pat the tofu dry with paper towels and dip into the marinade, making sure to coat both sides. Place on the baking sheet and bake 10 minutes, or until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the oven and allow to cool. Turn the heat up to 425 degrees.
- Brush the carrot slices with the olive oil and place on a parchment-lined baking sheet. Place in the oven and roast for 15 to 20 minutes, turning the slices over halfway through. They should be lightly browned. Remove from the oven.
- Spread the tahini on the bottom slice of bread or focaccia. Top with the tofu. Sprinkle the cilantro over the tofu and top with a layer of carrots. Top the carrots with the kimchi, then place the other half of the focaccia or the other slice of bread on top and press down. Cut in half and enjoy.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 10 grams
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