Sometimes I just want a classic sandwich - growing up my Dad often times would save me the other half of his egg salad sandwich from corner deli that he bought for lunch. Once in a while my mom would make egg salad but not often, she couldn't stand the smell of hard boiled eggs and frankly neither can I. One of Justin's favorite sandwiches before becoming vegan was egg salad, so I found myself making egg salad often which left our house smelling like a big egg fart - not so nice. Well since we no longer eat eggs, but still long for the occasional egg salad sandwich we both use to enjoyed, I ended up playing around with a egg less version.
There have been many different versions of egg less salad in our house - this version is what I would consider the classic. Once in a while I like to add curry, almonds and cranberries for a different twist.
This salad is super easy and quick to make - perfect for a weekday lunch. It stores well, so if you really like egg less salad sandwiches you could make a batch up that would last you for the week. I will warn you, be a little light handed with the sulfur salt, I overdid it one day and my sandwich was lovingly dubbed the "fart sandwich" because it smelled so horrible from the sulfur and I was banned from taking this particular lunch to work -it was only fair to my office mates :).
This is also the perfect sandwich to bring along to the park for a Spring Picnic or a Summer Camping Trip.
Easy to eat, portable and tasty.
What more could you ask for? Well now that you ask...maybe a side of kale chips!
Do you have a favorite sandwich from your childhood that you veganized?
Were you / are you ever a fan of egg less salad? I find that most people either love it or hate it!
Egg-less Salad Sandwich
makes 1 sandwich - easily doubled
you will need:
3/4 cup super firm sprouted tofu* crumbled
*standard super firm or firm works too
scant 1/8 tsp Himalayan sulfur salt
1/8 tsp turmeric
1 tsp nutritional yeast
1-2 tbsp veganaise
fresh cracked pepper optional
2 slices bread
lettuce and/or tomato
In a small bowl mix tofu through veganaise - if desired pop mixture into the fridge to chill and allow for the flavors to mingle a bit (not necessary but if you have the time it is worth it)
Spread the egg less salad on one slice of the bread top with baby lettuce, tomato & the other slice of bread.
enjoy with a side of kale chips!