hot mustard, preferably Colman's
large celery stalks, finely chopped
green onions, thinly sliced
medium tomatoes, each cut into 6 slices
medium dill pickles, thinly sliced lengthwise
- 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.
Protein 15 g
Carbohydrates 32 g
Fat 17 g
Fibre 5 g
Sodium 752 mg
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.