It’s summer and it’s hot. Too hot to constantly be in front of the stove or running the oven. I know, I’m sad too. But, be not melancholy friends! Summer means beaches, picnic potlucks, hiking, camping, super expensive (and horrible) amusement park food and so, brown bag lunches! Which also means…wait for it…wait for it…SANDWICHES! Hooray!
Who doesn’t love a good sandwich? I must admit, I’ve neglected the awesome power ingrained in all of us to make something out of nothing. So much so, that my brain has been working in over drive on how to best cook this or that, rather than just eating it. For example, the other day I bought a bunch of fresh strawberries and I immediately thought to myself, “what can I make with this?” That’s when I knew I had a problem. That’s when I knew I needed to get back to a simpler time when you could just eat the strawberry right then and there and be happy. And as if by fate, in comes my friend Peter who reminds me that when all you have is a few veggies, some bread, and hummus, you can still have yourself a nice little feast. And I sure have been feasting!
I’ve decided to take up quick and easy sandwich making. I will be experimenting with sandwich dressings and spreads and probably also making things that are so simple and overdone by the vegan foodies that if you’ve been vegan for a while you’re probably going to say, “Oh. Great. Another TLT recipe.” Bear with me, I have quite a few non-vegan readers and I’m trying to keep it easy, tasty, enticing, and traditional, for their sakes. And let’s be honest, who of us doesn’t want to see how someone else makes the “regular” stuff? So, since we all know by now that the only peeps who need eggs are those little peep-peep-peepers themselves: the birds, I’m starting with this recipe for a basic, naturally high in protein, delicious tofu-egg salad. I hope you like it!
14 oz extra firm tofu, drained and cubed
1/4 cup scallions, chopped
1/3 cup celery, chopped
1/4 cup dijon mustard
1/2 cup vegan mayonnaise (Vegenaise)
2 tbsp apple cider vinegar
3 tbsp nutritional yeast
2 tsp agave nectar
1/2 tsp turmeric
1/4 tsp garlic powder
1/8 tsp cayenne pepper
1/8 tsp smoked paprika
freshly ground black pepper, to taste
Drain the tofu by placing the block on a cutting board, in between two thick paper towels. Place a pan on top of the tofu and put something heavy in the pan like your fruit bowl or a bunch of other pans. This will force the excess water out of the tofu and into the napkins.
Cube the tofu and toss it with the scallions and celery in a large bowl. Set aside.
In a small bowl, combine the remaining ingredients. Mix well with a fork/whisk. Pour this dressing over the tofu/veggie mixture and toss well. (I used my hands. Some of your tofu will crumble — that’s okay, it adds a nice texture with the cubed bits!)
Chill before serving.
Try adding fresh salad greens or a slice of tomato to your sandwich for more pizzaz.