Thursday, December 6, 2012


Vegan Egg-less Salad Sandwich with Spinach

VEGAN EGG-LESS SALAD (traditional)
1 brick firm tofu, drained, pressed and cut into 1/2" cubes
1/2 c. vegan mayo
2 t. yellow mustard
1/4 c. chopped green onion (or other onion)
1/4 c. chopped red pepper
1/4 c. chopped celery
1 t. paprika
1/2 t. celery salt
Salt and Pepper to taste
2 T. pickle relish (optional)

While tofu is draining, stir all other ingredients together. Gently toss together with the tofu.  Refrigerate 30-60 minutes before serving. Good on a green salad, on toast or bread for a sandwich, on crackers or stuffed into a tomato or pepper.

1 comment:

  1. Try this one with some of the ranch seasoning mix on the previous post!