Sneaky 'egg' salad sandwiches
16
- Prep Time15 min
- Total Time25 min
- Makes6 Servings
These might be the best egg salad sandwiches ever! Serve with crisps and a tangy sparkling wine.
Ingredients
1/3 cup mayonnaise
1 tbsp hot mustard, preferably Colman's
1/8 tsp salt
350-g pkg extra-firm tofu
2 large celery stalks, finely chopped
2 green onions, thinly sliced
12 slices whole-wheat bread
6 leaves iceberg lettuce
2 medium tomatoes, each cut into 6 slices
2 medium dill pickles, thinly sliced lengthwise
Instructions
Stir mayo with mustard and salt in a large bowl.
Pat tofu dry with paper towels. Coarsely grate tofu with a box grater. Stir into mayo mixture along with celery and green onions. Season with pepper.
Toast bread. Line 6 slices of bread with lettuce, tomatoes and pickles. Top each with a mound of ‘egg’ salad. Sandwich with remaining bread.
Nutrition (per serving)
Calories 320, Protein 15g, Carbohydrates 32g, Fat 17g, Fibre 5g, Sodium 752mg.
Wine Pairings
Choosing bubbles is a great option when looking at ingredients like mayonnaise and tofu. A crisp and tangy sparkler lifts the dish without dominating the smooth, subtle flavours. Our pick: Tenuta S. Anna Prosecco, Italy, $19.
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