This eggless salad sandwich is essentially just like the original but better because it's made with one of my favorite ingredients... tofu! Oh lord, please give tofu a real chance if you haven't and unless you have an allergy then you can enjoy this versatile ingredient and rid your life of unhealthy eggs!
I'm a little passionate about plant-based eating after watching What The Health, a new documentary revealing the insane practices of the animal agriculture industry and the supposed health care industry in America. This is not a sponsored post, I'm just all riled up again about eating vegan! PLEASE watch this film if you haven't moved from omni or vegetarian living yet... please?! Ok... that's too much talking for this blog... here's the delicious recipe for you!
** makes 4 sandwiches
eggless salad ingredients:
2 C crumbled medium firm tofu
2 green onions, finely chopped
1/2 C finely chopped celery
1 garlic clove, minced
2 tbsp nutritional yeast
1/4 tsp turmeric
1/4 tsp paprika
1/8 tsp cayenne (optional or to taste)
1 tsp dijon mustard
1/3 C vegan mayonnaise
sea salt & ground pepper to taste
black salt (optional and gives an eggy flavour like sulphur!)
If your tofu is especially watery just squeeze out excess water through a sieve or nut milk bag. It doesn't need to be completely dried out but if there's too much water then definitely strain some out.
Combine all the eggless salad ingredients together in a bowl. Refrigerate and consume within 5 days.
Stack this sandwich however you please but I added thick tomato slices, ribboned cucumber, extra mayo, massaged kale with sea salt and lemon juice, and piled it all between lightly toasted sprouted grain bread.