VEGAN EGGLESS SALAD SANDWICH

• Author: Julie | The Simple Veganista

• Prep Time: 5 minTotal Time: 5 min
• Yield: Serves 3
INGREDIENTS
• organic tofu (silken, soft or medium firm)
• 1/4 cup vegan mayonnaise
• 1 heaping tablespoon Dijon mustard (whole grain or regular ok
too)
• 1/2 teaspoon celery powder or 1/4 cup fresh celery, diced,
optional
• 1/2 teaspoon turmeric, optional for color
• generous pinch of salt
• pepper, to taste
• 2 tablespoons finely chopped chives

To Serve
• 6 slices of bread of choice/ crackers
• leafy greens 
• red onion, thinly sliced (optional)
• radishes, thinly sliced (optional)

INSTRUCTIONS
Cut tofu into about 1/2 inch cubes, lay in between a dish towel or
paper towels to soak up excess moisture. Gently press, careful to
not press too hard if using silken and soft tofu.

In the bottom of a medium sized mixing bowl, add the

mayonnaise, dijon, optional celery powder and turmeric, salt and
pepper, mix well to combine. Add tofu and chives, gently fold
into the mayo mix until well coated. If you like, feel free to mash
the vegan egg salad, or mash just 1/2 of it

Store: Leftovers can be stored in an airtight container in the

refrigerator for up to 5 days.
Other add-ins:
• Briny foods like pickles or horseradish
• Celery, bell peppers or carrots for texture
• Olives
• Herbs: fresh chopped basil, tarragon, dill, parsley
Spices: garlic or onion powder, smoked paprika, cumin or cayenne (for heat)