Author Notes
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
Continue After Advertisement
Ingredients
-
12 ounces
extra firm tofu, pressed, drained and dried
-
2 tablespoons
Veganaise
-
1/3 cup
olive oil
-
2 teaspoons
dijon mustard
-
2 teaspoons
white wine vinegar
-
1 teaspoon
lemon juice
-
1/2 teaspoon
salt
-
3/4 teaspoon
Indian black salt
-
1/2 teaspoon
garlic powder
-
1/2 teaspoon
dried dill
-
1/2 teaspoon
paprika, plus extra for dusting
-
1 teaspoon
turmeric
-
12-15 ounces
firm tofu, pressed, drained and well crumbled
-
1/2
small onion, finely minced
-
1
stalk celery, finely chopped
-
1-2 tablespoons
dried dill
-
paprika, for garnish
Directions
-
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!
See what other Food52ers are saying.