Quick summer sandwiches and sides are key. Who wants to spend so much time in the hot kitchen when being outside is so inviting? Well, nothing is faster then slapping some egg salad between 2 pieces of bread and heading out for the day. And here’s how to make it taste like “the real thing” but totally vegan and guilt free! —HealthyVoyager
extra firm tofu, pressed, drained and dried
white wine vinegar
Indian black salt
paprika, plus extra for dusting
firm tofu, pressed, drained and well crumbled
small onion, finely minced
stalk celery, finely chopped
paprika, for garnish
In This Recipe
Put all ingredients, except for the crumbled tofu, onion, celery and extra dill in food processor or blender until well incorporated and smooth.
Scrape blended ingredients into a bowl and mix in the crumbled tofu, onion, chopped celery and extra dill until well incorporated.
Serve on toasted bread, dust with paprika and enjoy!