1 lb tofu (must be the firm kind, not the soft mushy kind of tofu)
1/3 cup vegan mayonnaise
1/2 tsp salt
2 tsps mustard
1/4 tsp garlic powder
pepper to taste
1/2 tsp soy sauce
And to make it fancy, also:
1 green pepper, minced
2-3 green onions, or 1 small onion minced
1 rib of celery, chopped fine
Mash tofu to a crumbly consistency. Add vegan mayonnaise, mustard, and seasonings; mix well. Add vegetables and mix again.
Spread some more vegan mayonnaise on your slices of bread, sprinkle with more salt and pepper to taste, and spread on the non-egg-salad filling.
Keeps for about a week in the fridge.
Source: adapted from "Vegan Cookbook" by the Animal Defence League of Canada, 1991.
There are 0 comments about this recipe. Click here to view them.
Add your own comments about this recipe here.