5-Ingredient Whole-Food, Plant-Based Cookbook: Easy Recipes with No Salt, Oil, or Refined Sugar by Sinyerd Jennifer Marie

Author:Sinyerd, Jennifer Marie [Sinyerd, Jennifer Marie]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2021-02-23T00:00:00+00:00

TOFU SALAD SANDWICH

When people think plant-based , tofu is something that often comes to mind. Big, white chunks of tofu. I shied away from tofu for the first few years I was WFPB because I just had never seen it served in any enjoyable way (to my mind, at least). The tofu scramble was a game changer for me. It adds texture to so many recipes and makes this great eggless salad sandwich here.

MAKES 4 SANDWICHES Prep time: 10 minutes

1 cup Tofu Scramble

¼ cup Cashew Cream, mayo version

8 slices WFPB bread

¾ cup sprouts

1 small Roma tomato, sliced

1. In a medium bowl, combine the tofu scramble and cashew cream.

2. Toast all the bread.

3. Spread the scramble mixture on 4 pieces of toast. Top with the sprouts, tomato slices, and remaining bread slices.

4. Serve immediately. Unused tofu salad can be refrigerated in an airtight container for up to 3 days.

Recipe Tip: You can also make this by substituting yellow mustard for the cashew cream in step 1.

Per Serving (1 sandwich): Calories 335; Fat 9g; Protein 16g; Carbohydrates 51g; Fiber 12g; Iron 5mg

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