Sneaky 'egg' salad sandwiches

PREP TIME

15 min

TOTAL TIME

25 min

Makes

6 Servings

Photo by Roberto Caruso

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
15 g,
Carbohydrates
32 g,
Fat
17 g,
Fibre
5 g,
Sodium
752 mg.

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.