"I have this theory that we tend to gravitate toward recreating our favorite non-vegan meals into vegan versions. I personally really liked egg salad sandwiches growing up because in all honesty I loved eggs. I choose to not eat them for reasons I don’t think I have to explain here (but will gladly do so if you ask). The Starch Solution has a great recipe. I modified it ever so slightly. It’s absolutely delicious. "
Eggless Egg Salad Sandwich
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Ingredients:
½ block of extra firm tofu
3 tbsp. vegenaise
2 stalks celery, finely chopped
1 tsp. apple cider vinegar
½ tsp. turmeric
¼ tsp. onion powder
¼ tsp. garlic powder
½ tsp. dried dill weed
¼ tsp. salt
¼ tsp. pepper
I love using the high-protein tofu from Wildwood because you don’t need to drain it. But if you choose another extra firm tofu be sure to drain it to remove any excess moisture. Then, crumble the tofu in a large bowl, add the rest of the ingredients and mix well. Best served chilled. To make a sandwich simply layer the eggless egg salad with bread and vegetables of your choice.
