Thursday, November 7, 2013

Spicy Eggless Salad Sandwich

I received the Betty Goes Vegan cookbook as a gift around the same time I received samples of bread from Silver Hills Bakery.  So I looked for a sandwich I could make in the cookbook and voila! I saw the Spicy Eggless Salad Sandwich!

Silver Hills Bakery, based in Canada, is committed to baking wholesome, great tasting vegan breads using sprouted grains without the use of any artificial preservatives. For this sandwich, I was seeking a light seeded bread so I chose the Squirrelly. Squirrelly is a sprouted wheat bread made with sunflower seeds and a layer of sesame seeds on the outside. I loved how fresh and soft this bread was with such great taste and it proved to be perfect for this eggless salad.  Here is my version of this salad (slightly modified from the original).

Spicy Eggless Salad Sandwich
Serves 4

  • 1 16-ounce package extra firm tofu, drained and pressed (I forgot to press it)
  • 1/3 cup Grapeseed Vegenaise (I added another 1/2 cup as well because that wasn't enough)
  • 2 stalks celery, diced
  • 1/4 red onion, diced
  • 1/2 cup diced raw kale (I changed this from 1/4 to 1/2 because I wanted more)
  • 2 Tbsp chopped fresh parsley
  • 2 green onions, chopped
  • 4 Tbsp nutritional yeast
  • 1/2 tsp cumin
  • 1/2 tsp onion powder
  • 1/4 tsp turmeric
  • 1/4 tsp celery seed
  • 2 pinches paprika
  • 1/4 tsp cajun seasoning
  • 1/4 tsp tahini dressing
  • 2 tsp Dijon mustard
  • 2 tsp pickle relish
  • 8 slices Silver Hills bread
  • Salt and pepper 
  • Tomato slices (optional)
  • Sprigs of parsley (optional)


In a large bowl, gently break up the tofu with your hands. You want to have bite size pieces so be careful not to smash it into a paste. Stir in the Vegenaise, celery, red onion, kale, parsley, and green onions.

In another bowl, blend the nutritional yeast, cumin, onion powder, turmeric, celery seed, paprika, and Cajun seasoning. Once the spices are mixed, blend the tahini, Dijon mustard, and pickle relish using a spoon. Then mix the tahini blend into the tofu-vegetable blend. Cover with plastic wrap and refrigerate for at least 3 hours.

Toast the bread and spread with eggless salad. Sprinkle with salt and pepper as desired. Top with tomato slices and sprigs of parsley, if desired.


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