Thursday, April 23, 2015

Vegan Eggless Salad Sandwich

Everyone has her own favorite way to make an egg salad sandwich.  The original recipe is excellent but I decided to add a little sugar and a touch of mustard the second time I made it and it tastes a little closer to my moms.  Reminds me of being a kid again.

Vegan Eggless Salad Sandwich

Ingredients for the “Yolk”
2            heaped Tablespoons vegan dried instant mashed potatoes
7            tablespoons hot water (may need a tiny bit more) *7 was fine for me
1            teaspoon nutritional yeast
1/4         teaspoon turmeric
1/4         teaspoon black salt (it has a sulphuric  “egg” flavor so it’s essential for this
              recipe.  I found at an Indian grocery store and lasts a long time.
3/4         teaspoon egg replacer
1            teaspoon vegan margarine
1            teaspoon canola oil
  ***after the “yolk” cools in freezer
1            teaspoon mustard
1            teaspoon sugar (more if like sweeter)
2            tablespoons vegan mayo
              salt and pepper to taste

For the “White”
1            12.3  oz. pack of firm silken tofu

Prep:  Mix together dried instant mashed potatoes and next 7 ingredients.  Mix really well, then place in freezer for 10-20 minutes.  Then remove from freezer and mix in (if using) mustard, sugar and vegan mayo.

Put tofu in small container and blend in “yolk”.  Mix gently to keep some larger size pieces of tofu.  Just depends how chunky you like your salad.   Salt and pepper to taste.

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