Eggless Salad Sandwich Recipes

Eggless Salad Sandwich Recipes - How Foods Fight Cancer

MAKES 6 SANDWICHES (6 SERVINGS)

The filling in these sandwiches has the flavor and appearance of egg salad, without the saturated
fat and cholesterol.

1 pound firm reduced-fat silken tofu
1 green onion, finely chopped
2 tablespoons pickle relish
2 tablespoons fat-free or low-fat vegan mayonnaise
2 teaspoons yellow mustard
1 teaspoon salt
1⁄4 teaspoon ground cumin
1⁄4 teaspoon ground turmeric
1⁄4 teaspoon garlic powder
12 slices whole-grain bread
6 lettuce leaves
6 tomato slices


1. Mash the tofu with a fork or potato masher, leaving some chunks.

2. Stir in the green onion, relish, mayonnaise, mustard, salt, cumin,
turmeric, and garlic powder. Spread on the bread and garnish with
the lettuce and tomato.

3. Stored in a covered container in the refrigerator, leftover Eggless Salad
(without the bread, lettuce, or tomato) will keep for up to 3 days.


PER SERVING: 175 calories; 3 g fat; 0.6 g saturated fat; 15.6% calories from fat; 0 mg cholesterol;
9.1 g protein; 30.5 g carbohydrate; 8.9 g sugar; 4.4 g fiber; 827 mg sodium; 67 mg calcium; 2.6
mg iron; 3.5 mg vitamin C; 127 mcg beta-carotene; 0.4 mg vitamin E