Egg(less) Salad Sandwich

Eggless Salad Sandwich

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

Ingredients
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.

Love this recipe for Egg(less) Salad Sandwiches? Learn more about The China Study Cookbook and order your copy!

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