Sneaky ‘egg’ salad sandwiches

Prep 15 min
Total 25 min
Makes 6 Servings



1/3 cup
1 tbsp
hot mustard, preferably Colman's
1/8 tsp
350-g pkg
extra-firm tofu
large celery stalks, finely chopped
green onions, thinly sliced
12 slices
whole-wheat bread
6 leaves
iceberg lettuce
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.


Calories 320, Protein 15 g, Carbohydrates 32 g, Fat 17 g, Fibre 5 g, Sodium 752 mg.

Wine Pairings

a bottle of champagne

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.

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