For me, sandwiches are the ultimate easy, comfort food. They remind me of school day lunches, picnics and road trips. Egg salad was one of my favourites and I missed it terribly as a vegan. But no more. This egg salad sandwich tastes just as good as one made using chicken eggs and is actually faster and easier to make since there’s no egg boiling-cooling-peeling activity required.
7 oz tofu, sliced in half and pressed dry in a lint-free towel
2 – 3 Tbsp vegan mayo (I’m a Vegenaise fan) depending on how creamy you like your salad
1 green onion chopped
1 stalk of celery chopped
1 tsp prepared yellow mustard
1 tsp green pickle relish (optional – I like it but leave it out if it’s not your thing)
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp turmeric
1/4 tsp ground black pepper
Put everything EXCEPT the tofu in a bowl and mix well. Crumble in the dried tofu and combine. Eat and enjoy!
Some notes about storage: You can eat the eggless salad right away, but it’s even more delicious if it has an hour or two to sit in the fridge so the flavours can blend. This egg salad will last covered for up to 3 days in your fridge. You may find that some water escapes from the tofu if it sits – you can either stir that liquid back into the salad or drain it off.
Makes 2 very generous servings.