eggless salad sandwich
This eggless sandwich filling is rich, creamy, tangy and perfect to pack in protein at lunch!
Servings 4 sandwiches
Ingredients
eggless salad
- 2 C crumbled medium-firm tofu
- 2 green onions, finely chopped
- ½ C finely chopped celery
- 1 garlic clove, minced
- 2 tablespoon nutritional yeast
- ¼ teaspoon turmeric
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne (optional or to taste)
- 1 teaspoon dijon mustard
- ⅓ C vegan mayonnaise
- sea salt & ground black pepper, to taste
- kala namak/black salt (optional)
sandwich
- 4 C kale, stemmed and ribboned
- squeeze lemon juice
- pinch sea salt
- 8 slices sprouted bread
- 1 tomato, sliced
- ½ an English cucumber, ribboned or thinly sliced
- 4 tbsp vegan mayonnaise
Instructions
- Combine all the eggless salad ingredients together in a bowl. Refrigerate and consume within 5 days.
- Stack this sandwich however you please, but I added massaged kale with lemon juice and sea salt. I also added sliced tomato, ribboned cucumber, extra vegan mayonnaise, and piled it all between lightly toasted sprouted grain bread.
Notes
If your tofu is especially watery, squeeze out excess water through a sieve or nut milk bag. It doesn't need to be completely dried out but if there's too much water, definitely strain some out.
