I’ve never eaten an egg salad sandwich. It was the smell that always got to me and I just wasn’t brave enough to try it. Maybe one day I’ll give it a go, but not today. When I used to be a vegetarian, my mom bought me a cookbook that had a recipe for mock egg salad. I never got around to trying it, but this evening when I was staring down my near-empty refrigerator with only a few random vegetables and a block of tofu to keep me company, I figured I’d try something similar. That cookbook was long gone, so I threw caution to the wind and met the challenge head-on. I already make a pretty mean tuna melt and my latest chicken sandwich was pretty fantastic, so I figured that I could rise again to the occasion with tofu. Success! This filling is totally yummy stuffed inside of a toasted Portugese bun and dressed with some salad greens. Cornelius wasn’t fooled when I told him it was “kinda egg salad like”, but he liked it regardless. I did too. Very flavourful, comforting and messy in the right way. I’m looking forward to eating up the leftovers for tomorrow’s lunch.
tofu salad sandwich
1/2 c mayo or soynaise
1 T yellow mustard
1 block of firm tofu, crumbled
1 t capers
2 T chopped pickles
2 T finely diced onions
juice & zest of 1/2 lemon
pepper
1/2 t garlic powder
1 t curry paste (or powder)
1 t honey (optional)In a medium sized bowl, mix together the mayo and mustard. Add in the crumbled tofu and combine well. Stir in the rest of the ingredients, mixing well after each addition. Let mixture sit for half an hour to let flavours develop. Spread on toasted bread.
Print This RecipeMakes enough for 6 sandwiches
hmmm, i’m not a tofu person but the recipe sounds awesome! i’m going to use those ingredients to make actual egg salad 🙂
Sounds tres elegant.
When I think of capers I think “refined” taste.
It’s not very often that capers are used in dishes so, when “capers” make an appearance, the meal elevates itself in sophistication.
I used to buy a similar tofu spread at the market and it resembled “egg salad”. Not too bad. Then I couldn’t find it anymore. Now that I have a recipe for this spread, I’m going to have to give it a try. There is a slab of tofu in my fridge that needs to be gussied-up 😀
omg i can’t believe you posted tofu salad! i used to make this all the time when i was in school, i love it. it’s been years though, now i’m craving it. looks delicious!!
Cool! I had eggless egg salad for the first time last month and loved it! I’ve got a note up on my fridge to remind myself to look for a recipe. I hope this is it!
I’ve been reading your blog for months and I keep meaning to post and let you know how much I love your writing and your food.
Today was the last straw — I had to post a comment. I *love* tofu salad. My favorite additions — shallots and a pinch of dill.
Keep up the fabulous work!
Kristel
(www.thebestsoupever.blogspot.com)
This looks quite interesting, although I’ve got nothing against a good egg salad (must be very fresh, though, thanks, and ideally with very finely chopped – brunoise-ish – celery mixed in).
It’s nice to see you posting some sandwich recipes! They all look very good. I’ve also been reading Nancy Silverton’s Sandwich Book lately, so I’m really starting to crave sandwiches – something I almost never pack for lunch.
cara, i’m sure this recipe would be great with eggs too! let me know how it turns out!
that’s funny you think capers = refined, joanne! i throw capers into scrambled eggs…but i just love that salty sharp taste.
aria, it was really tasty and i’m definitely making this again.
sara, this is a pretty tasty recipe! i think with tofu you pretty much need to add a lot of flavour so make it work. this works nicely 🙂
kristel, thanks! i think a pinch of dill would work well in this too. something to think about for the next time i make this.
dawna, another book to put on my library hold list! thanks.
thank you so much for this! we’re vegetarians, and always looking to switch things up. i’ve found a lot of really cool ideas on your blog. i’ve never been a sandwich person until lately…i think you might convert me once and for all!
thanks robiewankenobie! i’m glad i can help!
I made this last night with trout fillets (cooked about 13 minutes), and this dish moves to the top of my list for a delicious, quick meal. The flavor of the citrus, soy, giner and garlic was divine. Thanks!
Thanks for the recipe! I made this today and loved it. 🙂
So delicious, just to look at, I will try this recipe today. 🙂 Thanks.
By the way, I don’t use eggs in my cooking because of the smell too. I make scrambled tofu a lot. Just a block of tofu (regular kind, not soft) (crumbled), butter/olive oil, some vegetarian chicken flavor seasoning, scallion, pepper, and shredded cheese. Just put crumbled tofu, oil, and seasoning in a frying pan (medium heat) and let it turn to light golden brown (a few minutes on each side of the “tofu pancake”). Put the schredded cheddar cheese and green onion in for more flavor. So delicious. I also add more stuff in to make a high protein dish for dinners too. Enjoy! 🙂
Holy yum!! I just made this (with a few modifications due to my spare pantry) and it was SO GOOD. I’m going to use the rest of the block to make a stir fry tonight, I’m excited to try out the press/marinate/cornstarch technique. I’m a total tofu newbie so I really appreciate having your blog as a resource!