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Vegan Tofu Salad Sandwiches Recipe


Tofu makes a wonderful addition to your sandwich repertoire! This humble ingredient, made from soybeans, is among the most versatile of foods. It takes on the flavors of the foods that it is prepared with. Widely used as a part of a main dish in Asian and Vegetarian cooking, few people think of it as a sandwich ingredient.

Tofu comes into its glory when you transform it to a “Better than Egg Salad.” Made with Vegenaise to produce a vegan salad, this eggless salad tastes like a classic egg salad, but it is totally without eggs. This means that you don’t have to boil and peel those eggs! Plus, this is one of the fastest-to-fix sandwich salad recipes.

Better than Egg Salad

Ingredients:

1 box tofu-Melissa’s, Extra Firm, 18-Ounce (or any high quality firm tofu)
2 tablespoons Vegenaise (or mayonnaise if you don’t care about the vegan aspect)
1 tablespoon mustard
3 tablespoons sweet pickle relish (I like Claussen’s)
¼ cup of finely minced celery
¼ cup of finely minced red onion
¼ teaspoon Lawry’s Seasoned Salt
¼ teaspoon balsamic vinegar (optional)
Salt and pepper to taste

Method:

Drain and rinse the tofu. Pat it dry with a paper towel. In a medium sized bowl, mash the tofu into egg salad sized pieces. Add the Vegenaise, mustard, pickle relish, celery, red onion, seasoned salt and balsamic vinegar, if used. Stir gently until it is thoroughly mixed. Taste and add salt and pepper. Chill for at least one hour to allow the flavors to marry.

Variations:

Here are optional additions for those times when you want something a bit different:
Chopped jalapeno peppers
Chopped green chilies
Chopped pimentos
Chopped fresh dill

The eggless salad is delicious served several different ways. Put a slice of your favorite bread on a plate, top with the eggless salad, add another slice of bread, and you have a simple sandwich. Use grilled bread or toast for a satisfying crunch.

This salad can also be used to make open-faced cracker sandwiches. Saltines, savory crackers, or the new low-carb nut based crackers all make lovely open faced sandwiches.

Eggless salad works well in wraps, too. Use flour tortillas for the wraps. Whole wheat flour tortillas add a bit of fiber. There are also flour type tortillas that have low carbs and high fiber. Look for them in the health food section of your grocery store. Thinly slice cucumbers, peppers, tomatoes, and shred some lettuce. Layer the thinly sliced vegetables on the tortilla in the middle. Spoon about 1/3 cup of eggless salad over the vegetables and top that with shredded lettuce. Roll the tortilla up like a burrito.


Tofu is a versatile ingredient that is often overlooked in making sandwiches. This vegan “Better than Egg Salad” may be your first adventure into using tofu in sandwiches. I’ll bet that it won’t be your last!


I have mentioned some products by brand name. These are the ones that I use. I have not received free products from the manufacturers, nor have I been paid to mention the products by name.
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Content copyright © 2014 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.

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