Vegan Pickley "Egg" Salad Sandwiches
- Total time
- 20 minutes
- Preparation time
- 20 minutes
- Calories
- 270
- Portions
- 6
Directions
1. Stir tofu, celery, onion, pickles, mayonnaise, nutritional yeast, dill, mustard and salt in a medium bowl. Makes about 3 cups "egg" salad.
2. Top 6 slices bread with "egg" salad, avocado, lettuce and/or tomatoes, if desired, and remaining 6 slices bread. Makes 6 sandwiches.
Ingredients
1 package (14 ounces) firm tofu, drained and cut into 1/2-inch cubes
1 medium stalk DOLE® Celery, finely chopped
1/2 small DOLE® Red Onion, finely chopped
1/4 cup chopped drained dill pickles
1/4 cup vegan mayonnaise
2 1/2 tablespoons nutritional yeast
1 tablespoon chopped fresh dill
1 tablespoon coarse ground mustard
1/2 teaspoon black salt or kosher salt
12 slices organic thin-sliced seeded whole grain bread
1 large DOLE® Avocado, peeled, pitted and sliced
DOLE® Butter Lettuce leaves and/or tomato slices for serving (optional)
Nutritional Facts
| 6 Serving Per Container | |
| Serving Size | 1 sandwich |
| Calories | 270 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (12 g) | 16% |
| Saturated Fat (1 g) | 7% |
| Polyunsaturated (3 g) | |
| Monounsaturated (5 g) | |
| Cholesterol (2 mg) | 1% |
| Sodium (541 mg) | 24% |
| Total Carbohydrate (32 g) | 11% |
| Dietary Fiber (9 g) | 34% |
| Total Sugars (7 g) | |
| Included Added Sugars (1 g) | |
| Protein (14 g) | 28% |
| Calcium | 6% |
| Iron | 6% |
| Magnesium | 2% |
| Manganese | 2% |
| Phosphorus | 2% |
| Potassium (242 mg) | 4% |
| Thiamin | 100% |
| Vitamin A | 2% |
| Vitamin B6 | 90% |
| Vitamin C | 4% |
| Vitamin E | 6% |