Posts Tagged ‘Lunch’


One of my best time saving tricks is to make food ahead of time. I will do a veggie chop that will last over a few meals or salads, make beans one day to last the whole week, or make a meal plan that will use up leftovers from the night before. Another thing I really like to do is make sandwich filling and enjoy it all throughout the week. One of my go-to fillings is a tofu salad sandwich, somewhat reminiscent of egg salad sandwiches of yester-year. Before I was vegan, I never much cared for egg salad, or eggs in general, but for some reason, I love tofu salad sandwich filling. I like to put it on greens, top crackers with it, or of course put it between two yummy toasted slices of bread.

eggless 2

For this batch, I threw together what I had in the house, as per usual. SO without further ado:

Egg(less) salad

1 block extra firm tofu, pressed to remove excess water

1/4 c. tofutti sour cream or vegenaise, this measurement is to taste, I prefer a drier salad, whereas others may opt for a creamy, wetter one.

2T Dijon mustard

2 ribs celery, diced

1/2 red onion, diced

a few shakes paprika ( I experimented with smoked and liked the flavor)

1/4 t dried dill

1/4-1/2 t turmeric

a few shakes cayenne ( I prefer spicy, so I use a bit more than others probably would)

salt and pepper, to taste.

Crumble tofu into a bowl and add remaining ingredients. I prefer to mix my spices with the sour cream and then add it to the tofu, celery, onion mix. I think they get more evenly distributed!

When serving, I sometimes like to throw a bit into a skillet and heat it up for a few minutes. It takes the rawness out of the onions, and really brightens the turmeric to give it that deep yellow. I serve it with sprouts and mustard. If I was a bigger pickle fan, some relish would be a nice addition.


Put it in a sandwich, on crackers, or grab some celery sticks and have at it. It’s quick, easy, and really tasty! ┬áMake it once, and enjoy it the rest of the week!

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