Savory TMT Sandwich Filling Recipe - Allrecipes.com
  • READY IN 35 mins

Savory TMT Sandwich Filling

Recipe by  

"Tofu Miso Tahini is a delectable vegan sandwich filling. You can replace the sunflower seeds with sesame seeds if you prefer. You'll never want tuna or chicken salad again!!! Try TMT on an open-faced, toasted bagel with ripe tomato slices, on a seed-laden, whole wheat bread with lettuce and sweet onion, or on rye crackers as an hors d'oeurve, garnished with fine slices of vegetables."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Press tofu to remove excess water: Place tofu on a flat surface. Cover with a cutting board, and place an iron skillet or a similarly heavy object on top. Allow it to sit for about 30 minutes.
  2. Crumble tofu into a medium bowl. Mix in miso and tahini. If desired, stir in onion, carrot, and seeds. Refrigerate.
Kitchen-Friendly View
  • PREP 5 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 08, 2003

Hi, I'm the person who submitted this recipe many moons ago. I am somewhat shocked at the sodium content at six servings, and have to advise that I think the recipe really makes 10-12 servings rather than 6, and even more servings when calculated using children's portions. I still love this recipe and eat it often, and just stumbled across it again.

 
Most Helpful Critical Review
Aug 07, 2003

I thought this turned out to be a little too salty for my taste. I would recommend using very sweet onions and adding celery. I eat it on bread with tomatoes and cucumbers. Also, it makes a lot, so halfing the recipe is a good idea.

 

28 Ratings

Aug 07, 2003

I needed to amend my first review. I rated this 3 cards the first time, but after letting the flavors blend overnight I would give it a 4. It was fantastic the second day--much better than the day it was made.

 
Mar 21, 2005

I served this at my daughter's fifth birthday party as little tea sandwiches on homemade bread. All the moms asked for the recipe. I sauteed the carrots and onions in olive oil first, because I have trouble digesting raw onions. I skipped pressing the tofu, just cubed it ahead of time and let it dry out on the counter for about a half hour, then used a potato masher to crumble it. I also skipped the seeds. The next time I made it I used just the tofu, miso, and tahini and made it smooth in the food processor to use as a dip for raw veggies. I added some onion powder and nutritional yeast and balsamic vinegar to replace the vegetables, and it was very tasty change of pace from hummus.

 
Oct 18, 2003

This is a fabulous recipe! I even forgot to buy tahini and decided to substitute peanut butter, and that tasted great too. It's kind of a weird combination, but it works. Try it!

 
Feb 06, 2008

I LOVE this recipe! I am a vegan, but this recipe is for anyone on any diet! I agree with the other posters that it is definitely better on the second day, but I will still gobble it up on the first day. Variations: I have added celery (YUM!) and red cabbage to this. I think celery should be in the recipe. It is definitely an added texture. This recipe works great on toasted whole wheat, especially with veganaise (vegan substitute for mayo, I am sure regular mayo would be good too). I haven't tried it yet, but I can't wait to add tomatoes, avocados, etc to the sandwich.

 
Aug 07, 2003

The ingredients in this didn't sound so good, but boy once it was assembled, it tasted GREAT!! I used about 1 c. grated carrot and red miso, and liked it even better. My one year old son loves it too!! What could be better, tasty and vegan.

 
Aug 07, 2003

Oh, this is so good! I used red miso and no onion because of my husband but otherwise no changes. I'm not a vegetarian, just trying to get more soy and healthier protein. I highly recommend this to anyone trying to cut meat consumption as it is so tasty!

 

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Nutrition

  • Calories
  • 245 kcal
  • 12%
  • Carbohydrates
  • 10.1 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 16.9 g
  • 34%
  • Sodium
  • 444 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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