Vegan Egg Salad Sandwiches
  • 1 12-ounce package extra firm tofu
  • ½cup vegan mayonnaise
  • 2teaspoons mustard
  • 1teaspoon lemon juice or apple cider vinegar
  • 1teaspoon garlic powder
  • ¼teaspoon ground cumin
  • 1 celery stalkdiced
  • 1 small picklediced
  • 2 green onionsdiced
  • Salt and pepper to taste
  • Indian Black Salt for sprinklingkala namak
  • Breadtomato, lettuce, or other desired sandwich fixings
  1. Wrap the tofu in a paper towel, then a clean dish towel. Press by leaving between two heavy pots for about 10 minutes. Replace the soaked dish towel with another dry towel and press for another 5 minutes. Chop up the tofu into nonuniform chunks or cubes.
  2. Toss tofu in a bowl with the vegan mayonnaise, mustard, lemon juice or vinegar, garlic powder, and cumin. Stir in the celery, pickle, and onions. Season with salt and pepper to taste. Use less salt if garnishing with black salt, which also adds a great egg-y flavor.
  3. Toast bread before assembling your sandwiches and serve with your favorite fixings.