Vegan Egg Salad Sandwich
Ingredients: firm tofu, vegan mayo, dijon mustard, dill pickle relish, nutritional yeast · 25 min cook time · 360kcal · $8.00
Ingredients
14oz firm tofu, 0.3cup vegan mayo, 2tsp dijon mustard, 2tsp dill pickle relish, 3tbsp nutritional yeast, 0.25tsp ground turmeric, 0.25tsp ground paprika, 0.5tsp kala namak, 1handful chives, 1handful dill, 1tbsp capers, 0.25cup red onion, 2slices sourdough sesame seed loaf
Instructions
1. Press the firm tofu with a towel and a heavy book for 15-20 minutes to remove excess moisture.
2. Mix vegan mayo, dijon mustard, dill pickle relish, nutritional yeast, turmeric, paprika, black pepper, and kala namak in a bowl.
3. Finely chop chives, fresh dill, capers, and red onion, then stir into the dressing.
4. Slice the pressed tofu into tiny pea-sized cubes.
5. Gently fold the tofu into the dressing and marinate in the fridge for at least 30 minutes.
6. Mash avocado with salt, pepper, lemon juice, and dijon mustard, spread on toasted sourdough, top with tomatoes, cucumbers, vegan egg salad, and pickled onions.
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