"Egg" Salad Sandwiches
Soy Mayonnaise (makes 1 1/2 cups):
3/4 cups soy milk
1 1/2 tablespoons lemon juice or vinegar
3/4 teaspoon salt
pepper, to taste
3/4 cup oil Sandwich:
1/2 cup medium or firm tofu
2-3 tablespoons vegan mayonnaise (recipe above)
1/4 teaspoon turmeric
1 tablespoon celery, finely chopped
1 teaspoon red or green onion, finely chopped
pepper, to taste
4 slices bread
Dijon mustard, to taste
sprouts, to serve
grated carrots, to serve
lettuce, to serve, optional
1. For the mayonnaise, blend milk, vinegar and spices on high speed, and carefully add oil until mayo becomes thick. Keep in fridge.
2. For sandwich, mash together the tofu, mayonnaise and turmeric.
3. Stir in the celery, onions and some mustard. Spread between slices of bread and add toppings, if you like. Enjoy!!
SO HOW'D IT GO?
this fulfilled my craving perfectlly! i used vegenaise, and subbed onion powder and garlic powder for the veggies (texture thing). also added dill weed and celery seed. loved the dijon in this! thanks for this recipe!!! ::)
Made this for lunch the other day and even my meat eating dad liked it! ;)
I mashed some of the tofu and cut the rest into tiny cubes (I remember egg salad sandwiches being pretty chunky). Oh, and I added a tablespoon of relish.
I served the salad onto open-faced sprouted-grain buns topped with romaine lettuce. Yum, this totally cured my craving!