Eggless Egg Salad Sandwich

Eggless Egg Salad Sandwich

Eggless Egg Salad Sandwich

Lauren Budd Levy MS, RDN, CSR, FNKF
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This tofu-based "egg" salad tastes great on bread or with veggies as a dip. It is a low sodium kidney-friendly option for any meal or snack. The egg taste comes from the black salt, which has a sulfur smell. Black salt is a type of salt that has just as much sodium as table salt.
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High Potassium, Low Protein, Low Sodium
Total Time: 5 minutes
Servings: 3 people
Serving Size:3 each

Nutrition

Calories:262 kcal
Carbs:27 g
Sodium:521 mg
Potassium:155 mg
Phosphorus:123 mg
Protein:13 g
Fiber:4 g

Equipment

  • 1 Knife
  • 1 Cutting Board
  • 1 Food processor or bowl to mix to texture preference

Ingredients 

  • ½ block Firm tofu
  • ¼ tsp Black salt
  • 2 tbsp Vegan mayonnaise
  • 1 tsp Dijon mustard
  • medium Celery stalk diced
  • small Onion diced
  • 1 dash Dash of turmeric for color
  • 1 dash Pepper to taste
  • 6 slices whole wheat bread

Instructions

  • Open Tofu package and remove half of the block of tofu.
    ½ block Firm tofu
  • Rough chop the tofu and add to mixing bowl or food processor.
    ½ block Firm tofu
  • Dice onions and celery stalk and add to mixing bowl/food processor.
    ⅓ medium Celery stalk
    ⅓ small Onion
  • Add black salt, vegan mayonnaise, dijon mustard, turmeric and pepper.
    ¼ tsp Black salt
    2 tbsp Vegan mayonnaise
    1 tsp Dijon mustard
    1 dash Dash of turmeric
    1 dash Pepper
  • Mix or blend ingredients to desired texture.
    ½ block Firm tofu
    ¼ tsp Black salt
    2 tbsp Vegan mayonnaise
    1 tsp Dijon mustard
    ⅓ medium Celery stalk
    ⅓ small Onion
    1 dash Dash of turmeric
    1 dash Pepper
  • Toast bread and add Eggless Egg Salad.
    ½ block Firm tofu
    ¼ tsp Black salt
    2 tbsp Vegan mayonnaise
    1 tsp Dijon mustard
    ⅓ medium Celery stalk
    ⅓ small Onion
    1 dash Dash of turmeric
    6 slices whole wheat bread
    1 dash Pepper

Notes

I like to add more than a dash of turmeric because the yellow color looks great! You can also blend this recipe to your preference. If you prefer your egg salad chunky rough chop the tofu and mix. If you prefer it more like a spread (like me), add it to a food processor and blend until it is the desired texture. 

Full Nutrition

Nutrition Facts
Eggless Egg Salad Sandwich
Amount Per Serving (3 each)
Calories 262 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Sodium 521mg23%
Potassium 155mg4%
Carbohydrates 27g9%
Fiber 4g17%
Sugar 3g3%
Protein 13g26%
Vitamin A 5IU0%
Vitamin B1 0.2mg13%
Vitamin B2 0.1mg6%
Vitamin B3 3mg15%
Vitamin B5 0.4mg4%
Vitamin B6 0.1mg5%
Vitamin C 1mg1%
Vitamin E 0.3mg2%
Vitamin K 5µg5%
Calcium 177mg18%
Copper 0.1mg5%
Folate 25µg6%
Iron 2mg11%
Manganese 1mg50%
Magnesium 45mg11%
Phosphorus 123mg12%
Selenium 15µg21%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Lauren Budd Levy MS, RDN, CSR, FNKF (23)

Lauren is a renal dietitian since 2009. Owner/Founder of Happy Health Nutrition and a plant-based eater; Lauren believes kidney health is a lifestyle and not a diet. Kidney disease impacts all aspects of life and food choices are vitally important for kidney health.

Lauren enjoys working with people, experimenting with recipes, and finding ways that healthy choices feel attainable, sustainable, and enjoyable.

Lauren works to take the frustration and confusion out of the renal diet and empower people to follow a kidney-friendly lifestyle.

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