This tofu salad sandwich is a great vegan alternative to egg salad and tuna salad. Eat on bread, in a wrap, or on a salad for a grain-free option.

The sun is out, the birds are chirping, and the cherry blossoms are transforming every tree on the block into Oz-like bushes of cotton candy that rain down bubblegum pink petals. While I could pretend to lament the waning of winter, it's just not going to happen. Nope. Not here. Gone are the dark days of heavy soups and stews, of a dozen blankets crowding the bed, of scarfs and sweaters and toques galore. And, most importantly to me, is gone of the days of monochrome brown meals! During these colder months of one-pot lentil dishes, it's easy to forget about one of the most important ingredients in our diets, the colour. Then one day we head to the market, and it hits us like Hellooo! The entire spectrum of delicate greens, pinks, and purples are lined up in an array of the most splendid pickings. And it is spring!

Each spring when I was a child, my grandmother and I would bake lemon-scented cupcakes, and scones, and make crustless ribbon tea sandwiches on alternatively stacked white and brown bread ( I'd eat the sandwiches, she'd steal the crust). It became a tradition and a rite of the coming of spring (inadvertent Stravinsky nod). Ever since then I've loved egg salad sandwiches for their comfort and nostalgia, and for the reminder that winter isn't the end we fear it will become. While there is pretty much nothing about egg sandwiches that is vegan-friendly, I found that in my college days I could easily replicate the same flavour and texture with nothing more than common tofu. While we don't consume a ton of tofu, I must admit it is a welcome treat in our house and so useful for dishes like this.

It's true that typical salad sandwiches often verge on the heavy or stodgy side of the sandwich profile, but it doesn't have to be this way. Adding loads of fresh veggies and a hint of curry powder can liven up what's often bland and boring. The creaminess of the tofu, along with the crunchiness of fresh crisp spring veggies make for a vegan version of a 50's classic that will fool anyone's grandmother.

Recipe

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5 from 3 votes

Springy Tofu Salad Sandwich

This easy to make tofu salad sandwich is great on bread, in a wrap, or on a salad.

Prep Time10

Total Time10

Servings:

Equipment

Measuring spoons

Ingredients

175 grams Medium Organic Tofu about 6 oz
1 Stalk Celery Diced (about ¼ cup)
1 Green Onion Sliced
¼ teaspoon Sea Salt
⅛ teaspoon Pepper
½ teaspoon Curry Powder
A Big Pinch Turmeric
2 tablespoons Vegan Mayo or Cashew Mayo
4 Slices Wholegrain Bread
¼ Cucumber Sliced
1 Radish Sliced
Handful Lettuce
Mixed Sprouts like Radish and Sunflower
Mustard

Instructions

Drain the tofu and pat in gently with a towel to remove any excess moisture. Using a fork, mash the tofu into medium chunks.
Add the celery, onion, salt, pepper, and other spices along with the mayo and mix until combined. Taste and adjust seasoning.
Prep your bread with some mustard, along with whatever fresh spring veggies are available, then evenly divide the Tofu Salad. Sprinkle with sea salt and enjoy.

xox Sophie

Springy Tofu Salad Sandwich

Recipe

Springy Tofu Salad Sandwich

Equipment

Ingredients

Instructions

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Recipe

Springy Tofu Salad Sandwich

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Ingredients

Instructions

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