If your guy likes thick, old-fashioned egg salad sandwiches, he’ll love this recipe. He won’t notice the missing egg yolks or the hidden, cholesterol-cutting tofu and White Bean Puree, both of which increase the volume of the salad while reducing the fat. For kids, just reduce the mustard by 2/3 or eliminate altogether.

 

Makes 2 sandwiches

4 large eggs

1 cup (1⁄2 of a 14-ounce block) firm tofu

2 tablespoons light mayonnaise

2 teaspoons mustard

2 tablespoons White Bean Puree (see Make-Ahead Recipe #9)

Salt and freshly ground pepper, to taste

4 slices whole grain bread

Optional extra boost: chopped celery and pickles; lettuce leaves

 

Place the eggs in a small pot and cover with cold water. Bring the water to a boil over high heat; cover, reduce heat to low, and simmer for 10 minutes. Use a slotted spoon to remove the eggs from the simmering water and place them in a bowl of cold water to cool.
 

Place the tofu in the simmering water for 2 minutes. Whisk the mayonnaise, mustard, and White Bean Puree in a bowl. Drain the tofu, chop it into small pieces, and add it to the mayonnaise mixture.

Once eggs are cool enough to handle, crack and peel them. Cut the eggs in half lengthwise, remove 2 yolks, and set them aside for another use. Chop the whites and the remaining yolks into small pieces. Add them to the tofu mixture and stir together all ingredients, including any optional extras, until well combined. Season with salt and pepper, and serve on whole grain bread with any optional ingredients.