When you think of tofu as a fridge (or freezer!) staple, our tasty Eggless Egg Salad Sandwich is a cinch to whip up any day of the week. Try this plant-based combo of creamy tofu, a dash of bright turmeric, a splash of Dijon, and crunchy veggies spread over your favourite Silver Hills Sprouted Bakery whole grain bread.
Course Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Sandwiches, Lunch
Difficulty Easy
Servings 2servings
Author Silver Hills Bakery
Ingredients
For the eggless egg salad filling:
½poundfirm tofu, mashed with a fork
¼cupcarrots, shredded
2green onions, minced
½tspturmeric(for colour)
1Tbsppickle, finely chopped
1tspDijon mustard
2 – 3Tbspvegan mayonnaise
to tastesalt and pepper
For the sandwich:
4slicesSilver Hills Bakery Little Big Bread™️(or your favourite Silver Hills Bakery sprouted whole grain bread), toasted
½cupsprouts(alfalfa, clover, or your favourite blend (or lettuce of your choice))
2 – 4 radishes, thinly sliced (optional)
Instructions
Drain and mash tofu, shred (or spiralize) carrots, and chop your green onions and pickle.
Combine all ingredients in a medium bowl, folding the mixture together until mayonnaise and mustard evenly coat everything else.
Toast bread slices as desired, sliced radishes (if using), then divide the mixture into two sandwiches. Garnish as you like with sprouts or lettuce, and enjoy!
Tips
- This recipe makes two generous servings, but multiplies with ease. - Store leftovers in the fridge for 3 – 5 days.