VEGAN ‘EGG’ SALAD SANDWICH

INGREDIENTS YOU’LL NEED

In this recipe, soft or silken tofu is cubed and gently folded with a seasoned mayo mixture then served on bread with leafy greens, or can even be made into lettuce wraps as a gluten-free option.

Here is everything you will need, plus ingredient variations:

• Tofu – Kingland Silken Tofu is best

• Vegan mayo – use our Kingland Dairy Free Mayonnaise

• Dijon – Feel free to use regular or whole grain in its place

• Celery salt – can be optional, but adds a lovely overall flavour

• Turmeric – adds a light golden hue, but can be left out for mock egg white salad)

• Salt – I recommend adding a pinch of black salt, aka Kala Namak (affiliate link), which adds an eggy, sulphur flavour

• Chives – can use green onions or leave them out altogether

• Bread – Fresh and soft bread is ideal

• Leafy greens – use your favourite or use a cup of lettuce for wraps

• Red onion + radishes – can be optional

HOW TO MAKE VEGAN EGG SALAD

• Prep the tofu. Cut the tofu into 1/2-inch cubes. Gently pat dry between a clean dish towel or paper towel.

• Make the egg salad dressing. Whisk together the mayo, dijon, celery seed, turmeric, and salt in a small bowl. To save from washing a dish, combine the dressing in the mixing bowl to make the egg salad.

• Combine ingredients. In a medium mixing bowl, add the tofu and chives, and pour the dressing overtop (shown above left).

• Mix and mash. Gently fold to mix, and give a few mashes to break up some of the tofu cubes (above right).

And now you’re ready to enjoy this delicious “egg” salad!