Eggless Egg Salad Sandwich

Eggless Egg Salad Sandwich

Eggless Egg Salad Sandwich


Makes 5 sandwiches


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.


  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.

Nutritional Information

Calories 229
Calories from Fat 24 %
Total Fat 6 g
Saturated Fat 1 g
Carbohydrate 34 g
Fiber 5 g
Protein 13 g
Sodium 485 mg

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