Ingredients
For the vegan egg salad:
▢1 block (454g) medium-firm tofu, drained and patted dry
▢6 tablespoons vegan mayonnaise
▢2 tablespoon nutritional yeast
▢2 teaspoon yellow mustard
▢2 green onions,, chopped
▢¾ teaspoon black salt
▢¼ teaspoon turmeric
▢salt and pepper to taste, (optional)
To make sandwiches:
▢8 slices bread, (gluten-free if preferred)
▢4 lettuce leaves
Instructions
To make the vegan egg salad: chop the tofu into small cubes.
Add the tofu to a large bowl along with the vegan mayonnaise, nutritional yeast, yellow mustard, green onions, black salt, and turmeric. Gently mix. If desired add table salt and pepper to taste.
To make vegan egg salad sandwiches: toast the bread if desired. Layer 4 slices of bread with a lettuce leaf and then follow with a generous serving of the vegan egg salad. Top with the remaining slices of bread and serve.
