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Egg-less Salad Sandwiches

8 oz. firm tofu, drained and diced or mashed
1 red bell pepper, finely chopped
1 small carrot, finely shredded
2 scallions, finely chopped
2 Tbsp. vegan mayonnaise (try Nayonaise)
1 Tbsp. chopped fresh parsley
1 tsp. yellow mustard
1 Tbsp. finely chopped dill pickle
1/4 tsp. salt
1/8 tsp. pepper

• Combine all the ingredients in a medium-size bowl, mixing well.
• Adjust the seasonings and serve on toasted bread with tomato slices and lettuce.

Makes 4 sandwiches

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