Egg(less) Salad Sandwich by LeAnne Campbell, PhD in The China Study Cookbook
From LeAnne: This vegetarian classic is one of the first sandwich spreads I learned to make. It’s great in a wrap, in a pita pocket, or even on a baked potato. If serving in a wrap or pita pocket, stuff it with lettuce and tomatoes, then serve with Coconut Corn Chowder or Quick Three-Bean Soup.
Makes: 4 sandwiches
1 (12-ounce) package extra-firm tofu, drained and mashed
¼ cup Golden Garden Mayonnaise
¼ cup diced dill pickles
¼ cup finely diced red onions
1 celery stalk, diced
1 medium carrot, finely grated
2 tablespoons rice vinegar
1 teaspoon ground mustard
½ teaspoon ground turmeric
½ teaspoon sea salt
8 slices whole wheat bread, for serving
Lettuce leaves, for serving
Tomato slices, for serving
1. Combine tofu, mayonnaise, pickles, onions, celery, carrot, vinegar, mustard, turmeric, and salt in a large mixing bowl. Mix thoroughly.
2. Spread on whole wheat bread and top with lettuce and tomato slices.
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