Egg salad sandwiches, while delicious, are not a waistline friendly lunchtime choice. Try our healthier alternative made with 2 different types of tofu (with 33% less calories, 30% less fat, 50% less saturated fat, 97% less cholesterol, 39% less sodium, 5% more calcium and 2% more iron) to indulge your craving… trust us, you won’t miss the eggs! For those of you with organic leanings, substitute Soyganic Pressed Tofu  and Soyganic Extra Firm Tofu . If you can’t find pressed tofu, try Soyganic Super Firm.
Tip: The pressed or super firm texture substitutes the "egg white" texture, while extra firm substitues for the "egg yolk" texture. Thus, if you are unable to find pressed/ super firm in your retail store, you can use just the extra firm tofu in this recipe; it will not change the taste.
Prep time: 15 min   Chill time: 30 min   Servings: 4

INGREDIENTS

Dressing:

1/2 cup (125mL) mayonnaise
1/2 tsp. (2.5mL) Dijon mustard
1/2 tsp. (2.5mL) rice vinegar
pinch of salt

Filling

1 pkg Sunrise Pressed Tofu (340g) or Soyganic Pressed tofu (350g), chopped
3/4 pkg Sunrise Extra Firm Tofu (350g) or Soyganic Extra Firm Tofu (350g), crumbled (add a few dashes of turmeric or Annatto for yellow colouring)       
6 Tbsp. (90mL) mayonnaise dressing 
4 tsp. pickles, chopped
2 tsp. green onion, chopped
8 slices whole wheat bread

DIRECTIONS

1. Measure out the mayonnaise, mustard, vinegar and salt in a small bowl and mix well.
2. In a large bowl, combine the pressed and extra firm tofu, pickles and green onion.  Then add the mayonnaise dressing and mix well.
3. Chill the mixture for about 30 minutes.
4. Spread the eggless egg salad onto slices of bread to make sandwiches and serve immediately.

Calories: 450g   Fat: 24g (Saturated Fat: 5g)   Carbohydrates: 29g   Protein: 14g   Fibre: 1g   Sodium: 1110mg   Cholesterol: 0mg   Calcium: 30%   Iron: 30%

As per one serving size (233g)