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Publix Aprons Recipes

Hot and Sour Soup With Eggless "Egg" Salad Sandwich

Total Time - 30 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare soup and begin to simmer - 20 minutes
  • Prepare sandwich and serve - 10 minutes

  • Hot and Sour Soup With Eggless "Egg" Salad Sandwich

    Eggless "Egg" Salad Sandwich

    8 slices frozen sprouted multi-grain bread
    7 1/2 ounces extra firm tofu (1/2 package)
    1/4 cup soy mayonnaise
    2 teaspoons mustard
    2 teaspoons dill relish
    1 tablespoon sweet relish
    salt and pepper, to taste  

    1. Open bread and remove 8 slices. Set aside to defrost.
    2. Open and drain liquid from tofu. Cut tofu in half widthwise. Place one half in medium mixing bowl. Reserve remaining tofu for later use.
    3. Using potato masher, mash tofu until crumbled.
    4. Add mayonnaise, mustard, dill relish, sweet relish, salt and pepper. Stir together until mixed.
    5. Place 2 slices bread on each serving plate. Divide tofu mixture into 4 servings. Place mixture on 1 slice bread on each serving plate. Assemble sandwich and serve.  
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    Hot and Sour Soup

    1/4 cup green onions (2-3 onions)
    1 (28-ounce) can chop suey vegetables (drained)
    4 1/4 cups water
    1 cup sliced fresh mushrooms
    1/2 cup hoisin sauce
    1 tablespoon miso paste
    1/2 cup shredded carrots
    2 teaspoons chili bean sauce
    1 tablespoon vegetable base
    1/4 cup Oriental salad dressing
    2 tablespoons cornstarch

    1. Wash onions and remove any wilted portions. Chop enough green onions into 1/4-inch pieces to measure 1/4 cup, including up to half of green tops. Discard tops or reserve for another use.Set aside.
    2. Open can of vegetables and drain liquid by squeezing lid against vegetables. Set aside.
    3. Place in large saucepan: 4 cups water, onions, vegetables, mushrooms, hoisin sauce, miso paste, carrots, bean sauce, vegetable base and salad dressing.
    4. Bring to boil on medium-high heat.
    5. Place 1/4 cup water and cornstarch in 2-cup measuring cup. Stir together until creamy.
    6. When boiling, stir in cornstarch mixture.
    7. Reduce heat to low and simmer 10 minutes. Serve. (Makes 6 servings.)
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    Nutritional Information

    Calories 332kcal; Fat 11g; Cholesterol 0mg; Carbohydrate 45g; Fiber 6g; Protein 14g; Sodium 1954mg

    Daily Values: Vitamin A 39%; Vitamin C 15%; Calcium 10%; Iron 16%
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    Shopping List

    Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

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    Dry Grocery
    Add to your grocery list 2 tsp chili bean sauce
    Add to your grocery list 1 (28-oz) can chop suey vegetables
    Add to your grocery list 2 tbsp cornstarch
    Add to your grocery list 2 tsp dill relish
    Add to your grocery list 1/2 cup hoisin sauce
    Add to your grocery list 2 tsp mustard
    Add to your grocery list 1/4 cup soy mayonnaise
    Add to your grocery list 1 tbsp sweet relish
    Add to your grocery list 1 tbsp vegetable base

    Add to your grocery list 8 slices sprouted multigrain bread

    Add to your grocery list 7 1/2 oz (1/2 package) extra firm tofu
    Add to your grocery list 1/4 cup (2-3 onions) green onions
    Add to your grocery list 1/2 cup shredded carrots
    Add to your grocery list 1 cup sliced fresh mushrooms

    Add to your grocery list 1 tbsp miso paste

    Suggested Items
    Add to your grocery list olives
    Add to your grocery list bean sprouts
    Add to your grocery list fresh fruit
    Add to your grocery list sliced tomatoes

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    Utensils & Cookware

    • large saucepan
    • medium mixing bowl
    • 2-cup measuring cup
    • cooking spoons
    • potato masher
    • knife and cutting board
    • measuring utensils
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    Aprons Advice

    The "hot" in this soup comes from the chili bean sauce. Adjust the amount to suit your taste.
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    Recipe Version vege0009