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Better Than Egg Salad Recipe

Better Than Egg Salad Recipe

Tofu takes the taste and texture of egg salad in this quick-fixing sandwich from Lisa Renshaw of Kansas City, Missouri.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 1/4 cup chopped celery
  • 2 green onions, chopped
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 package (12.3 ounces) silken firm tofu, cubed
  • 8 slices whole wheat bread
  • 4 lettuce leaves


  • 1. In a small bowl, combine the first eight ingredients. Gently stir in tofu. Spread over four slices of bread; top with lettuce and remaining bread. Yield: 4 servings.

Nutritional Facts

1 sandwich equals 274 calories, 12 g fat (2 g saturated fat), 5 mg cholesterol, 734 mg sodium, 33 g carbohydrate, 5 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

Reviews for Better Than Egg Salad

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Reviewed Sep. 6, 2013

"Amazing how much it tastes like traditional egg salad!"

Reviewed Mar. 19, 2012

"A really nice, quick sandwich salad. I wasn't as gentle with the tofu as the recipe said, so it crumbled and looked more like egg salad, and I used some kala namak salt instead of regular table salt to give it a more egg-like taste."

Reviewed Mar. 14, 2009

"This was good and much faster than hard boiling eggs for salad!"

Reviewed Dec. 11, 2008

"I tried was OK :) I'll probably make it again."

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