Vegan Egg Salad Sandwich (low FODMAP)

Name: Vegan Egg Salad Sandwich (low FODMAP)
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: International
Ingredients: 1 lb tofu; 0.33 cup vegan mayo; 2 tbsp Dijon mustard; 2 tbsp nutritional yeast; 1 tbsp apple cider vinegar; 0.5 tsp salt; 0.25 tsp ground turmeric; 0.33 cup Persian cucumber; 0.25 cup green onion; 2 tbsp fresh dill; low FODMAP bread or crackers

International · Lunch, Salad, Dinner · 10 min · Dairy-Free, Gluten-Free, Halal-Friendly, High Fibre

Ingredients

1 lb tofu
0.33 cup vegan mayo
2 tbsp Dijon mustard
2 tbsp nutritional yeast
1 tbsp apple cider vinegar
0.5 tsp salt
0.25 tsp ground turmeric
0.33 cup Persian cucumber
0.25 cup green onion
2 tbsp fresh dill
low FODMAP bread or crackers

Makes 6 servings.

Per serving (estimate)

250 kcal · 15 g protein · 30 g carbs · 10 g fat · 5 g fibre

Method

Follow the original method at desireerd.com.

Open in dollop! to scale, plan and cook