Tofu ‘Egg’ Salad SandwichPrint
- 1 pkg. firm tofu, drained and rinsed
- 1/2 cup vegan mayonnaise
- 1/4 tsp. lemon juice or cider vinegar
- 3 Tbsp. Dijon mustard
- 1/2-1 tsp. cayenne pepper
- 1/2 tsp. turmeric
- 2 Tbsp. chopped fresh Italian parsley
- 1 Tbsp. chopped fresh dill
- 1/2 cup diced scallions
- Mash the tofu in a bowl, leaving some texture. Add the remaining ingredients. Mix until combined.
- Store in the refrigerator at least half an hour before serving.
Makes 4 servings