Preparation time:

15 minutes

Total time:

25 minutes

Makes:

6 Servings

Photo by Roberto Caruso

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 iceburg lettuce leaves
• 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.

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.

Nutrition (per Serving)

calories

320

protein

15 g

carbohydrates

32 g

fat

17 g

fibre

5 g

sodium

752 mg