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Eggless Egg Salad
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This recipe is perfect for anytime, but it makes a perfect accompaniment to a traditional English tea. Makes 5 whole sandwiches, 10 halves, or 20 quarters Ingredients | |
1-1/2 pounds | tofu, extra firm or super firm |
1/2 cup | eggless mayonnaise, (Nayonnaise and Vegenaise are great, but Wildwood’s Garlic Aioli is my fave) |
2 | red bell peppers, finely chopped |
4 | scallions, (white and green parts), finely chopped |
2 | carrots, finely chopped |
3 stalks | celery, finely chopped |
2 tablespoons | fresh parsley, finely chopped |
4 teaspoons | pickle relish |
1-1/2 tablespoons | prepared mustard |
¼ teaspoon | turmeric |
1 teaspoon | sea salt or to taste |
Black pepper, to taste | |
10 slices | good-quality sliced bread |
Directions
In a large bowl, mash tofu with a fork, potato masher, or your hands.
Add remaining ingredients and mix well.
Spread a few tablespoons of the tofu mixture on the bottom bread slices. Top with remaining slices of bread. (Toasted slices make this even more scrumptious!)
Recipe uploaded with Shop'NCook for iPhone.
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