Vegan Egg Salad Sandwich

Ingredients

• 14 ounce block firm tofu, pressed*
• 1/2 cup vegan mayo
• 1 teaspoon lemon juice
• 2 teaspoon dijon mustard
• 1 teaspoon white vinegar
• 1/2 teaspoon kala namak (black salt- see above)
• 1/4 teaspoon turmeric
• 1 teaspoon fresh chopped dill (optional)
• Black Pepper (to taste)
• 8 slices bread of choice
• 8 thin slices tomato
• torn lettuce or salad greens
• 2 tablespoons fresh chopped chives or dill (optional)

Instructions

1. 1

   Remove tofu from tofu press or kitchen towel and chop into small cubes. Set aside.

2. 2

   In a medium bowl, whisk together the mayo, lemon juice, dijon mustard, vinegar, salt, turmeric and dill, if using. Add in the chopped tofu and stir to combine.

3. 3

   Taste, adding in more black pepper/salt/mayo as desired.

4. 4

   To serve, toast bread and spread tofu egg salad on top, followed by chopped herbs, sliced tomatoes and greens of choice. Cover with remaining toasted bread and enjoy! This recipe doesn't freeze well, so enjoy within 5 days in the fridge.