Description
A healthy vegan twist on the classic Japanese egg salad sandwich, made with tofu and plant-based ingredients.
Ingredients
- 1 block (14 oz) firm tofu, drained and pressed
- 1/4 cup vegan mayonnaise
- 1 tbsp Dijon mustard
- 1/2 tsp turmeric (for color)
- 1/4 tsp black salt (kala namak, for eggy flavor)
- 1/4 cup finely chopped celery
- 2 tbsp finely chopped red onion
- 1 tbsp chopped fresh parsley
- Salt and pepper to taste
- 4 slices whole wheat bread
- 1 cup fresh spinach leaves
Instructions
- Crumble tofu into a mixing bowl.
- Add vegan mayo, mustard, turmeric and black salt. Mix well.
- Fold in celery, red onion and parsley.
- Season with salt and pepper to taste.
- Toast bread slices lightly.
- Spread tofu mixture on two slices, top with spinach.
- Close sandwiches with remaining bread slices.
- Cut diagonally and serve immediately.
Notes
- For best results, press tofu for 30 minutes before using.
- Black salt is available at Indian grocery stores.
- Sandwich keeps refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: No Cook
- Cuisine: Japanese-Inspired