Tuesday, February 1, 2011
Eggless Salad Sandwich
1 pound extra firm tofu, drained
2 Tbsp mustard (regular or spicy)
1/2 cup vegan mayo
Dash salt and pepper to taste
1/4 cup finely diced onion, (red, yellow, or green!)
1/3 cup finely diced bell pepper (any color)
strips of canned roasted red peppers (highly recommended!)
2 to 3 pickles, diced
1/4 cup diced celery
Dash celery salt
Turmeric for color
Paprika and Chives for garnish
Crumble tofu into a bowl, then add mustard, mayo and salt & pepper. Add the optional ingredients of your choosing and mix until fairly uniform. Spread onto bread or serve with crackers. Also good in a lettuce wrap.
I'd highly recommend the pickles and the canned roasted red peppers. If using small batch pickles, or ones pickled in brine instead of vinegar, omit the extra salt. Celery is good too, but I never use it! Great at potlucks and parties.