'Egg' Salad Sandwich

As a testament to the versatility of TOFU, here's some tofu on tofu action. In this easy and healthy 'Egg' Salad Sandwich recipe, I utilized our beloved tofu as replacement for both the egg and the mayo!!

I used to love egg salad sandwiches. I had them so often that I practically grew up on them! Needless to say, I'm so excited to be able to share my love of this simple classic with my little one. This sandwich is nutrient-dense, deliciously nostalgic and filling! It's perfect for packing to school or work, or for snacking on-the-go!

What a joy it is to recreate this childhood favorite into a thoroughly nutritious meal that my whole family loves and enjoys, without compromising our health or ethics!! Win-win-win!💓

'Egg' Salad Sandwich

Yield:4-5 servings

Prep Time: 15 mins

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Ingredients:

• 1/2 block silken tofu

• 1.5-2 tbsp nutritional yeast 

• 2 tbsp acv or lemon juice

• 2 tbsp dijon mustard 

• 1 tsp black salt

• 1 tsp onion powder

• 1/2 tsp garlic powder

• 1/2 to 1 tsp tumeric, depending on how yellow you want your egg salad to be

• 1/2 tsp white pepper

• Dash of paprika

• Black pepper to taste 

• Handful of fresh parsley, chopped

• 1 block extra firm tofu

Directions:

1. Blend all ingredients, except extra firm tofu and parsley.

2. Crumble extra firm tofu by hand into a bowl.

3. Add parsley and blended mixture into the bowl.

4. Fold in the mixture gently to mix thoroughly, making sure all crumbled tofu is coated.

5. Season to taste with more salt, pepper, spices, nutritional yeast or acv as needed.

6. May serve immediately but even better when allowed to sit in the fridge overnight. (On picture: 'Egg' Salad Sandwich is layered with thin sliced zucchini and lettuce shreds)