Tofu “Egg” Salad Sandwich

INSTRUCTIONS

1. In a medium bowl, whisk all “egg” salad ingredients together except Mori-Nu Silken Tofu Nigari.
2. Cut block of tofu into small cubes, then add tofu to bowl and toss with a rubber spatula until cubes are covered in sauce. To imitate the look of real egg salad, break apart some cubes with the spatula until pieces are uneven shapes and sizes.
3. Chill your egg salad mix in the refrigerator for a few hours for flavors to come together before assembling the sandwich, or serve immediately. Garnish with a sprinkling of paprika if desired.

TIPS:

• Nutritional yeast is NOT the same as brewer’s yeast. Nutritional yeast adds a savory, umami flavor to vegan dishes.
• Black salt is also called kala namak. It has a sulfurous smell, which is what gives this vegan recipe a wonderfully “eggy” flavor. Other salts may be used instead, but keep in mind that the flavor will be different and the salt level may need to be adjusted.
• This recipe can be easily adjusted to taste with a variety of seasonings and spices. Try it with minced fresh garlic instead of granulated garlic or with pickle juice instead of lemon juice.
• Do not over-mix the “egg” salad. The goal is to still have some chunks, rather than smashed tofu.
• Lettuce adds texture and keeps the bread from getting soggy. Sliced tomatoes, cucumbers, or other veggies can also be added to the sandwich.
• This vegan “egg” salad is also delicious on crackers instead of bread!
• PLANT-BASED: Mori-Nu Silken Tofu Nigari replaces eggs in this recipe while providing all nine essential amino acids for a complete protein meal that’s both nutritious and delicious.
• GLUTEN-FREE: For a gluten-free version, make sure to use gluten-free bread and check labels on other ingredients. Mori-Nu Silken Tofu Nigari is Certified Gluten-Free!

PRODUCTS USED FOR THE RECIPE

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  Nigari