Egg-Free Salad Sandwiches

• 1 12-ounce package extra firm tofu
• ½ cup vegan mayonnaise
• 2 teaspoons mustard
• 1 teaspoon lemon juice or apple cider
vinegar
• 1 teaspoon garlic powder
• ¼ teaspoon ground cumin
• 1 celery stalk, diced
• 1 small pickle, diced
• 2 green onions, diced
• Salt and pepper to taste
• Indian Black Salt (kala namak) (optional)
• Bread, tomato, 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, pepper, and
black salt if using. Use less salt if also using black salt, which adds a great egg-y flavor.
3. Toast bread before assembling your sandwiches and serve with your favorite fixings.
 
Makes 4 sandwiches