Vegan Egg Salad Sandwich Recipe: Creamy & Delicious Tofu Version

INGREDIENTS

1 box (16 ounces) firm tofu, drained, pressed* and crumbled 1 large stalk celery, finely diced 2 green onions, minced 2 tablespoons minced parsley 3 tablespoons sweet pickle relish 1/4 cup plus 1 tablespoon fat-free mayonnaise 2 teaspoons fresh lemon juice 1 teaspoon prepared mustard Black pepper, to taste 10 slices whole wheat bread, toasted 1‑1/2 cups alfalfa sprouts 10 tomato slices *Stack 2 paper towels; fold in half and wrap around tofu. Repeat with another 2-ply layer of paper towels so all sides are covered. Place wrapped tofu on a plate and cover with another plate weighed down with a heavy skillet so that tofu is firmly pressed. Allow tofu to rest 30 minutes in refrigerator while paper towels absorb excess moisture. Discard paper towels.

PREPARATION:

1. In large bowl, combine tofu, celery, green onions and parsley; set aside. In small bowl, stir together relish, mayonnaise, lemon juice, mustard and pepper. Combine tofu mixture with mayonnaise mixture until well incorporated.
2. Divide eggless egg salad evenly among 5 slices bread. Top with alfalfa sprouts, tomato slices and remaining bread slices.

This recipe appears in: Sandwiches NUTRITIONAL INFORMATION: Sodium 485 mg Protein 13 g Fiber 5 g Carbohydrate 34 g Saturated Fat 1 g Total Fat 6 g Calories from Fat 24 % Calories 229