Sandwich of the Week: Eggless Egg Salad
I don’t know about you all, but I love me some tofu! It can be used in pretty much everything—from smoothies and desserts to scrambles and tacos. So when thinking about this week’s sandwich of the week, I knew I wanted to include tofu. And what better tofu-based sandwich is there then eggless egg salad?! All the delicious taste of egg salad without any of the gag-factor or cruelty.
To give you an idea of how good I think this sandwich is, I had it for dinner last night and lunch today! Check it out:
Eggless Egg Salad Sandwich
- Bread, toasted (because toasted bread is my fave!)
- 1 package extra firm tofu, drained
- ½ cup vegan mayo (I ♥ Vegenaise!)
- 1½ tablespoons Dijon mustard
- ¼ teaspoon turmeric (for the yellowy color)
- 2 to 3 stalks green onion, chopped
- ¼ cup relish
- Salt and pepper, to taste
To make this sandwich, just grab a bowl and mash the tofu up with a fork in it. Next, add in all the other ingredients (except the bread, of course), and mix well. Then take two slices of bread and spread some of the mixture on one slice, then top with the other slice. Repeat until you’ve used up all your eggless egg salad mixture and your stomach is nice and happy.
*This makes at least four sandwiches.
If you’re fancy (which I’m clearly not), you can also add your favorites to the sandwich, like lettuce, sprouts, and tomato.