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!)


Anonymous said...

a little turmeric gives it a nice flavor and more golden color, too!

DAVID said...

It's funny you mention the turmeric. As I was making this, I thought, hmmmmmm, maybe if I added some turmeric . . . . But then I totally chickened out.

I will most definitely try this out the next time I make this. I really really like this sandwich spread.

Penelope Sanchez said...
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Great data for Seattle Directional Drilling Outfit said...

This sounds so delicious! I am always amazed at how versatile tofu is. I don’t use it very often, but I really should start experimenting with it. Thanks for the inspiration!