Toasted Tofu "Egg" Salad Sandwiches


For the Tofu "Egg Salad"

  • 1 block of firm tofu, cubed
  • ¼ cup diced celery
  • ¼ cup green onion, chopped
  • 1/3 cup Greek yogurt or vegan mayo
  • 1 tbs Dijon mustard
  • 1 tsp dried dill
  • ¼ tsp turmeric
  • 2 tbs nutritional yeast
  • 1/3 tsp black pepper
  • Optional: 1/3 tsp black salt or sea salt

For the Sandwich


Take a block of firm tofu and press with paper towels or a tofu press to drain out excess water. Cut into cubes. Grab a large mixing bowl and mash the cubed tofu into small bite-sized pieces.

Combine the crumbled tofu with ¼ cup diced celery, ¼ cup chopped green onion, 1/3 cup Greek yogurt or vegan mayo, 1 tbs Dijon mustard, 1 tsp dried dill, ¼ tsp turmeric, 2 tbs nutritional yeast, 1/3 tsp black pepper, and optional 1/3 tsp black salt or sea salt. If following a low sodium diet or you can't get your hands on black salt, feel free to omit. Mix together well and set aside until time to assemble.

To Assemble:

Heat a pan over medium heat. Spread 1 tsp plant-based butter on each English muffin half. Place them in a pan cut-side down, toasting until crispy. Layer the toasted English muffin halves with arugula, a slice of tomato, and a few spoonfuls of the tofu "egg" salad. Add the top English muffin half and enjoy!

This recipe serves 4.