I like egg salad sandwichs which are a great change from regular old lunch meat. But when you can’t eat eggs or dairy then the egg salad becomes a thing of the past. But not anymore with this recipe I found for a tofu “egg” salad.
This tofu “egg” salad is light and lemony. It’s fabulous tucked into a pita, in between two slices of baguette or even atop barely dressed lettuce. There are no animal products or gluten in this dish, so all eaters can partake in the fun. You can bet this hearty, bright salad will be heavy in my summer picnic food rotation.
Lemony Tofu “Egg” Salad
For the dressing:
4 tablespoons Vegenaise
2 tablespoons mustard
2 tablespoons red wine vineagar
1 tablespoon olive oil
1/2 teaspoon turmeric
1/2 teaspoon lemon zest
1 20-ounce block of extra firm tofu
1/4 cup slivered almonds
4 teaspoons capers
1/4 cup chopped chives
Fresh thyme to taste
Salt and pepper to taste
In a large bowl, whisk together all the dressing ingredients. Using your hands, crumble the tofu into roughly 1/2″ pieces. Stir together with dressing and add almonds, capers, chives and thyme. Lastly, salt and pepper to taste….More at Vegan Recipe: Lemony Eggless Egg Salad Recipes from The Kitchn …
And to go along with the whole sandwich theme I came across this veggie hoagies recipe. I think it’s a great idea to have several different sandwich recipes so one can have a change in their eating habits.
- 2 ciabbata buns
- 1 Tablespoon olive oil
- 1/2 bell pepper, sliced
- 1/2 onion, sliced
- 5 button mushrooms, sliced
- 1 tomato, diced
- 1 teaspoon dried oregano (or 1 Tablespoon fresh)
- 1 teaspoon dried basil (or 1 Tablespoon fresh)
- 4 slices of Swiss cheese (or whatever cheese you prefer- omit if vegan)
- 1/4 cup Italian dressing
- tin foil
Preheat oven to 375 degrees. Place the sliced ciabbata rolls on a ungreased cooking sheet and stick them in the preheating oven for 5 minutes (or until they start to become toasted).
In a skillet, heat the olive oil over medium. Add the onions and saute for about five minutes. Then add the peppers, mushrooms , basil, oregano, salt, and pepper and saute for another 10 minutes or until all the veggies have softened.
Divide the cheese and dressing between the two rolls. Top with the veggie mixture and the tomatoes. Spray tin foil with cooking spray and wrap the sandwiches in two pieces.
Bake for 10 minutes or until the cheese has completely melted….More at Veggie Hoagies « Vegetarian ‘Ventures
What is your favorite sandwich for that easy lunch or even supper meal? I know that one should have several different sandwichs to chose from in the coming summer months when you just don’t feel like fixing a big lunch or supper.