Tofu Salad Sandwich
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If you are looking to cut down on eggs but are craving an egg salad sandwich, give this recipe a try. If you follow our methods here, this sandwich will have the taste and texture of egg salad while giving you a healthy protein with minimal cholesterol. Here we used a Pumpernickel bread, but if you can’t find Pumpernickel bread a good quality sourdough would be a great choice.
Serving size: 4
Time: 30 Minutes
INGREDIENTS
1 block, extra firm tofu
1/4 red onion, finely chopped
1 celery stalk, finely chopped
1/2 teaspoon turmeric
1 Tablespoon Dijon mustard
2 Tablespoons mayonnaise
1 Tablespoon dill pickle relish
2 teaspoons nutritional yeast
1/2 teaspoons sea salt
1/2 teaspoon freshly cracked black pepper
8 slices sourdough bread
1 avocado, pitted, peeled and mashed
1 teaspoon lemon juice
8 butter lettuce leaves
DIRECTIONS
Drain tofu and wrap in multiple layers of paper towel(or a clean kitchen towel). Place between two plates and stack with a weight on top (such as a 28 ounce can of tomatoes). Let sit for 15 minutes. This removes the excess water from the tofu.
Meanwhile, slice open the avocado, remove the pit and scoop out the flesh with a spoon into a small bowl. Mash the avocado and squeeze in a bit of lemon juice. Mix and set aside.
In a larger bowl, add the onion, celery, pickle relish, mustard, nutritional yeast, mayonnaise, and turmeric and stir to combine.
When the tofu is ready, shred using the large grate of a box grater. Add to the onion mixture, add salt and pepper. Stir to combine.
To assemble the sandwiches, spread the mashed avocado evenly on four the the bread slices. Top each with 1/4 of the tofu mixture. Top each with 2 lettuce leave and the remaining bread slices. Cut sandwiches in half, plate and serve.
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