Eggless Egg Salad Sandwich

Eggless Egg Salad Sandwich

1 box (16 oz) firm tofu (drained, pressed* and crumbled)

1 large stalk celery, finely diced                                          2 green onions, minced

2 Tbsp minced parsley                                                       3 Tbsp sweet pickle relish

¼ cup plus 1 Tbsp fat free mayonnaise                               2 tsp fresh lemon juice

1 tsp prepared mustard                                                     Black pepper to taste

10 slice whole wheat bread, toasted                                   1 ½ cups alfalfa sprouts

10 tomato slices

  1. In large bowl, combine tofu, celery, green onions and parsley.  Set aside.
  2. In small bowl, mix together relish, mayo, lemon juice, mustard and pepper.
  3. Combine tofu and mayonnaise mixture until well incorporated.
  4. Divide “egg” salad evenly among 5 pieces of toast.  Top with 1/3 cup alfalfa sprouts and other slice of bread.


Makes 5 servings.

229 kcal; 6 gm total fat; 1 gm sat fat; 13 gm Protein; 34 gm CHO; 0 mg cholesterol; 5 gm Dietary fiber; 485 mg sodium.

2 ½ Carb Choices; ½ meat choice