Tuesday, August 19, 2014

Egg-Free Salad Sandwiches

What You Need:

1 12-ounce package extra firm tofu
½ cup vegan mayonnaise (try Just Mayo, Earth Balance, or Vegenaise)
2 teaspoons mustard
1 teaspoon lemon juice or apple cider vinegar
1 teaspoon garlic powder
¼ teaspoon ground cumin
1 celery stalk, diced
1 small pickle, diced
2 green onions, diced
Salt and pepper to taste
Indian Black Salt (kala namak) for sprinkling
Bread, tomato, lettuce, or other desired sandwich fixings

What You Do:

Wrap tofu in a paper towel, then a clean dish towel. Press by leaving between two heavy pots for about 10 minutes. Replace the soaked dish towel with another dry towel and press for another 5 minutes. Chop up tofu into nonuniform chunks or cubes, or just crumble into a bowl with your hands.

Toss tofu in a bowl with the vegan mayonnaise, mustard, lemon juice or vinegar, garlic powder, and cumin. Stir in the celery, pickle, and onions. Season with salt and pepper to taste. Use less salt if garnishing with black salt, which also adds a great egg-y flavor.

Toast bread (optional) before assembling your sandwiches and serve with your favorite fixings. Enjoy!

Source:  TryVeg.com Vegan Lunch Recipes

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