I grew up on egg salad sandwiches, but this “eggless” version always satisfies my craving without the cholesterol. Tofu is a good source of plant protein and calcium.
1 block (14-16 oz.) water-packed firm tofu, well-drained
½-¾ teaspoon sea salt, to taste
Freshly ground pepper to taste
¼ teaspoon turmeric powder (for color)
1 teaspoon onion powder
2 teaspoons yellow mustard
¼-⅓ cup Vegenaise vegan mayonnaise
Drain the tofu and press lightly between paper towels to remove some of the moisture. Place in a medium bowl.
Use a fork or pastry blender to mash the tofu to the desired texture.
Sprinkle the salt, pepper, turmeric, and onion powder over the tofu and toss to combine.
Stir in the mustard and vegenaise and mix to combine.
Serve on whole grain bread with lettuce, sprouts, spinach, or arugula.
Makes 4 sandwiches
