Tofu “Egg” Salad

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

Soy Curl Sandwich Filling

Life has been kind of nuts lately.  (I won’t bore you with the details, but suffice it to say that my attention has been more about a brand new granddaughter ~ and shopping for cute baby things ~ than this blog.)  When that happens, I need food that everybody thinks is special, but that takes very little hands-on time for me to prepare.  Since to most of my family sandwiches aren’t supper food, it takes a nice filling of some type to convince them that they can be!  (And now that I’ve found an acceptable form of gluten-free bread, each of my crew can have them again.)

This is based on a Step-Fast recipe, but it has been drastically altered.  In the original, the soy curls are soaked in salted water (enough to cover) for an hour and then squeezed out.  Then they are tossed with chicken-style seasoning and other items such a vegan mayo.  They were rather bland on the inside of the curls, though.  I find it works much better to use only the amount of water you absolutely need and that the water should be seasoned so that as the curls hydrate, they become flavorful in their own right.  Then whatever you dress them with only adds to the flavor, rather than being the only flavor.

Soy Curl Sandwich Filling

Heat water, Bragg’s, and chicken-style seasoning in a large frying pan.  Break up the soy curls a bit if there are any really long pieces.  Add the soy curls, tossing well and often to rehydrate.  Test a curl for tenderness.  If not soft enough, add a little more water at a time until you get the best texture.  You do not want excess liquid, or your sandwich filling will be soggy, but neither do you want tough soy curls.  If there is a question, I would opt for slightly chewier curls and allow the Veganaise to help with the softening during the refrigerator time.  You can also squeeze out any excess liquid if a serious goof occurs.

Place curls in a bowl and chill in the refrigerator.  [If you are in a dreadful hurry to get supper on the table, get out a cookie sheet, and spread the hot curls on it and place in the refrigerator (or freezer, if you have the extra space, but check them often ~ the first time in about 15 minutes) until chilled.]

In a large bowl, mix the soy curls with the onion, relish, and Veganaise.  If possible, chill for an hour or more to meld the flavors.  Serve on bread or rolls as sandwiches with lettuce, tomatoes, and avocado, or on a bed of lettuce and cold rice as a “chicken” salad style dish.

Serves 6-8.