Judy, Judy, Judy's Eggless Egg Salad Sandwich
The key to preparing an eggless egg salad sandwich is texture and flavor. This recipe uses extra-firm tofu to match the texture of a cooked egg, while also using fresh herbs, vegetables and a zesty vegan mayo-based dressing. Spread this over some toast with slices of juicy tomatoes and you'll have a sandwich that will totally rock your world.
Makes: 2 sandwiches
Approximate prep time: 20 minutes
Ingredients
1 tbsp olive oil
½ lb extra firm tofu, drained/pressed & crumbled (See Note)
3 scallions, diced
1 celery stalk, diced
1 tbsp fresh dill, minced
½ tsp celery salt
½ tsp onion powder
¼ tsp black pepper
½ tbsp horseradish mustard (I like Annie's Horseradish Mustard; or use ½ tbsp Dijon mustard + ¼ tsp prepared horseradish)
2 tbsp vegan mayonnaise (I like Follow Your Heart Vegenaise)
salt to taste
4 slices whole wheat bread, (toasted-optional)
tomato slices
Note: If you have not drained and pressed the tofu, you will need to pan-fry the crumbled tofu (step 1 of the Procedure) for an additional 10-15 minutes in order to evaporate all of the liquid.
Procedure
1. In a skillet over medium heat, add the olive oil and the crumbled tofu. Occasionally move the tofu around the skillet with a wooden spoon so that it browns and firms up but does not burn (approximately 10 minutes). When finished, the texture of the tofu will resemble overcooked scrambled eggs. Remove from heat and transfer to a medium size bowl.
2. To the bowl with the tofu, add the scallions, celery, dill, celery salt, onion powder, and black pepper. Stir to combine.
3. To the seasoned tofu mixture, add the mustard and mayonnaise. Stir to combine and salt to taste. Eat as a sandwich with whole wheat bread and tomato slices.
Tip: This eggless egg salad is awesome when first made but tastes even better if left overnight in the fridge to allow the flavors to mingle with the tofu. If you can be patient, wait it out…if not, I can’t say that I blame you!
Back to Lunch
Approximate prep time: 20 minutes
Ingredients
1 tbsp olive oil
½ lb extra firm tofu, drained/pressed & crumbled (See Note)
3 scallions, diced
1 celery stalk, diced
1 tbsp fresh dill, minced
½ tsp celery salt
½ tsp onion powder
¼ tsp black pepper
½ tbsp horseradish mustard (I like Annie's Horseradish Mustard; or use ½ tbsp Dijon mustard + ¼ tsp prepared horseradish)
2 tbsp vegan mayonnaise (I like Follow Your Heart Vegenaise)
salt to taste
4 slices whole wheat bread, (toasted-optional)
tomato slices
Note: If you have not drained and pressed the tofu, you will need to pan-fry the crumbled tofu (step 1 of the Procedure) for an additional 10-15 minutes in order to evaporate all of the liquid.
Procedure
1. In a skillet over medium heat, add the olive oil and the crumbled tofu. Occasionally move the tofu around the skillet with a wooden spoon so that it browns and firms up but does not burn (approximately 10 minutes). When finished, the texture of the tofu will resemble overcooked scrambled eggs. Remove from heat and transfer to a medium size bowl.
2. To the bowl with the tofu, add the scallions, celery, dill, celery salt, onion powder, and black pepper. Stir to combine.
3. To the seasoned tofu mixture, add the mustard and mayonnaise. Stir to combine and salt to taste. Eat as a sandwich with whole wheat bread and tomato slices.
Tip: This eggless egg salad is awesome when first made but tastes even better if left overnight in the fridge to allow the flavors to mingle with the tofu. If you can be patient, wait it out…if not, I can’t say that I blame you!
Back to Lunch
© 2012 Alicia Armeli
