Eggless Egg Salad Sandwich

Eggless Egg Salad Sandwich Photo
Eggless Egg Salad Sandwich

YIELD Makes 5 sandwiches
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INGREDIENTS

1 box (16 ounces) firm tofu, drained, pressed* and crumbled
1 large stalk celery, finely diced
2 green onions, minced
2 tablespoons minced parsley
3 tablespoons sweet pickle relish
1/4 cup plus 1 tablespoon fat-free mayonnaise
2 teaspoons fresh lemon juice
1 teaspoon prepared mustard
Black pepper, to taste
10 slices whole wheat bread, toasted
1‑1/2 cups alfalfa sprouts
10 tomato slices
*Stack 2 paper towels; fold in half and wrap around tofu. Repeat with another 2-ply layer of paper towels so all sides are covered. Place wrapped tofu on a plate and cover with another plate weighed down with a heavy skillet so that tofu is firmly pressed. Allow tofu to rest 30 minutes in refrigerator while paper towels absorb excess moisture. Discard paper towels.

PREPARATION:

  1. In large bowl, combine tofu, celery, green onions and parsley; set aside. In small bowl, stir together relish, mayonnaise, lemon juice, mustard and pepper. Combine tofu mixture with mayonnaise mixture until well incorporated.
  2. Divide eggless egg salad evenly among 5 slices bread. Top with alfalfa sprouts, tomato slices and remaining bread slices.
This recipe appears in: Sandwiches
NUTRITIONAL INFORMATION:
Sodium 485 mg
Protein 13 g
Fiber 5 g
Carbohydrate 34 g
Saturated Fat 1 g
Total Fat 6 g
Calories from Fat 24 %
Calories 229

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