Here is the 2nd sandwich spread of the 3 that I made last week. Everybody had their own personal favorite. This was the favorite of my teenage bottomless pit. He piled it onto bread, rice, and ate it plain ~ and was more than willing to eat it all himself! Good thing I made a double batch.
Honestly, just like with regular egg salad sandwiches,you have to be careful, or you’ll end up with a lot of the filling on your plate, or lap. I preferred to make an open-faced sandwich with it, as it couldn’t squish out from between the bread that way. A slice of tomato and a leafy piece of lettuce beneath the filling on the open-faced sandwich was very good.
These ingredients are guidelines ~ you can increase or decrease any of them to your preferences. You may also add chopped celery, radishes, or green onion if you want more veggies in your sandwich filling.
Tofu “Egg” Salad
- 1 pkg. Morinu extra-firm tofu
- 1/4 c. minced/diced onion
- 1/4 tsp. onion powder
- a dash of garlic powder
- 1/8 tsp. dillweed
- 2 T. Vegenaise or other vegan mayo
- 1 tsp. mustard (or to taste)
- 1/4 tsp. salt
- 2 T. sweet relish
Using a pastry blender or potato masher, squash the tofu into small pieces (similar to small-curd cottage cheese if you are familiar with it.) You can see from the picture how small I made mine. Stir in all the remaining ingredients. Taste test to make sure the flavor is the way you like it, keeping in mind the flavors will meld more if you make it ahead of time by an hour or two.
Yields approximately 2 cups