We discovered these delicious egg-less vegan tofu salad sandwiches at a friend’s birthday party several years ago. It was the best tofu salad sandwich I had ever had! When I requested the recipe, the hostess blushed and replied that she didn’t have one. She said that she had “just thrown some things together”. I persisted, expressing my desire to recreate this dish myself. She graciously provided me with a list of ingredients to get me started and the following recipe is the one that I use now. It has been well received by vegans, vegetarians and omnivores alike!
- 1 (16 oz) package Extra firm tofu
- 1/2 cup Vegenaise (vegan mayonnaise)
- 1 stalk celery (chopped)
- 1 TBS dill pickle relish
- 1/2 of a red bell pepper (chopped)
- 1 scallion/green onion (chopped)
- 1 tsp Lawrey’s Garlic Salt with Parsley
- 1 tsp turmeric
- a few dashes of freshly ground black pepper
Open the package of tofu, drain, rinse and squeeze dry in a clean tea towel or dish cloth. Mash the tofu in a bowl with a potato masher or a pastry cutter, it should resemble scrambled eggs.
Add all of the chopped veggies, vegenaise, pickle relish, garlic salt, turmeric and ground pepper. Mix until well combined.
Spread generously on a slice of bread* and top with another slice of bread. For extra appeal, add a leaf of green or red lettuce to your sandwich. If you want to be gluten-free, you can use this tofu salad as a filling for lettuce wraps.
*Any savory type of bread should work. We like it on whole wheat bread, or croissants, or French bread, or toasted bagels, or we use it as a dip for crackers.
Serve your sandwiches or wraps with a side of fresh veggies and dip/hummus (include the 1/2 of a red pepper you have leftover). Enjoy!