"Meatless Monday" Recipe of the Week - Vegan Egg Salad Sandwich

Start your morning or have a healthy Brunch with this week's "Meatless Monday" Recipe of the Week, a Vegan Egg Salad Sandwich. It's from the PBS website, which is full of great recipes.   http://www.pbs.org/food/recipes/


Vegan Egg Salad Sandwich

Create the taste, texture and color of egg salad without eggs by using tofu, vegan mayonnaise and turmeric.


Ingredients
10.6 ounces (300 grams) firm tofu

1/4 cup vegan mayonnaise
1 teaspoon nutritional yeast
1 teaspoon lemon juice
1/2 teaspoon whole grain mustard
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon paprika
2 tablespoons celery, finely diced
1 tablespoon red onion, minced
2 teaspoons parsley, finely minced
Directions
1 - It's important to get rid of as much liquid as you can from the tofu otherwise your finished salad will taste watery. Put the tofu in a strainer over a sheet pan and put something heavy on top like a bowl filled with water. Let this sit for at least an hour and then use paper towels to soak up any remaining water on the tofu. If you're in a rush, you can skip the pressing and use a butter muslin to squeeze out the excess water by hand.
2 - Make the dressing by whisking together the mayonnaise, nutritional yeast, lemon juice, mustard, salt, turmeric and paprika in a small bowl.
3 - Roughly crumble the dried tofu using your hands into a bowl and add the celery, onion, parsley and dressing. Mix together, leaving some chunks of tofu.
4 - To make sandwiches, just spread a thick layer of “egg" salad on a piece of toasted bread. Add your favorite vegetables such as cucumbers or tomatoes, and top with another slice of bread.

 http://www.pbs.org/food/recipes/vegan-egg-salad-sandwich/