- ¼ cup vegan mayonnaise
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon capers
- 1 teaspoon fresh lemon juice
- 1 small garlic clove, minced
- ¼ teaspoon turmeric
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 7.5 ounces extra-firm tofu, cut into ¼-inch cubes
- Pinches of celery salt
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 6 slices of whole-grain sandwich bread
- Watercress or spring greens, optional
- Pickled red onion, optional
- Radish slices, optional
In a small bowl, whisk together the mayonnaise, olive oil, mustard, capers, lemon juice, garlic, turmeric, salt, and several grinds of black pepper. Mix in the tofu, then lightly crumble it with your hands, keeping some of the cubes intact. We’re going for the texture of egg salad, not scrambled eggs.Stir in the celery salt, dill, and chives. Chill until ready to serve.
Assemble the sandwiches with watercress or spring greens, a scoop of the egg salad, and pickled onions and radish slices, if desired.
Serves 3.
VERDICT: I made this to use up some leftover tofu and radishes, and it is wonderful--reminiscent of the the delightful tuna-salad-like Smashed Chickpea Sandwiches. Tangy from the mustard and capers, with a truly almost-eggy texture. I used dried dill--I'm sure it would be better with fresh, but I also think you could probably leave it out altogether. Keep! From Love and Lemons.
