Friday, May 15, 2009
Mock "Egg" Salad Sandwich
Yesterday, while working from home, I decided to make a mock "egg" salad sandwich for lunch, with tomatoes, lettuce, and sprouts.
I took a block of extra-firm tofu and, using the palm of my hands, squeezed as much water out of it as possible. I crumbled the tofu into a bowl and mixed in Veganaise (vegan mayonnaise), chopped celery, 1/2 teaspoon of paprika, and salt and pepper (to taste).
The sandwich tasted very good. I'll definitely be making this again. Next time, though, I'll add Dijon mustard to the "egg" salad to give it a little more flavorful kick.
(Update on 5/16/2009: I added some Dijon mustard to the leftover salad. Definitely made a difference - for the better, that is!)