A vegan and egg-free egg salad sandwich recipe using tofu instead of eggs. When mashed together with the usual egg salad ingredients, including mayonnaise, relish and a bit of lemon juice, tofu takes on a similar taste and texture to eggs. Whether you're vegan, or just trying to reduce your cholesterol, give this this reduced-fat and cholesterol-free egg salad sandwich a try.
Ingredients:
- 1/2 block firm tofu, lightly pressed
- 3 tbsp vegan mayonnaise
- 3 tbsp sweet pickle relish or dill relish
- 1/2 tsp lemon juice
- 2 tbsp minced celery (optional)
- 2 tbsp minced red onions (optional)
- 1/2 tsp onion powder
- 2 tsp yellow mustard, any kind
- dash paprika (optional)
- salt and pepper, to taste
- green lettuce
- lightly toasted bread
Preparation:
In a medium sized bowl, mash the tofu with a fork. Add remaining ingredients (except bread and lettuce) and gently mash together until well combined.
Spread the tofu mixture on lightly toasted bread, add a few crisp green lettuce leaves and enjoy!
This will make one large or two medium sandwiches.
For variation, add a few thin slices of tomato or avocado.
Enjoy your vegan egg salad sandwich!
