Wednesday, November 25, 2015

Tofu-Dill Salad Sammiches

Quick, easy, simple -- that describes the Tofu-Dill Salad Sammiches out of Vegan with a Vengeance. In just a few minutes, you are whipping up a tofu-based egg-salad-like salad filling that is satisfying and tasty. I will say that with such a light taste, I felt it needed a little more oomph so I put Dijon mustard on both sides of my bread before topping with the tofu-dill mixture and that made all the difference. Serve these for lunch with chips and/or a pickle.

Tofu-Dill Salad Sammiches
Makes 4-6 sandwiches

  • 14-ounces extra-firm tofu, drained and pressed
  • 3 Tbsp red onion, minced
  • 3 Tbsp vegan mayo
  • 1/3 cup fresh dill, chopped
  • 2 tsp Dijon mustard, plus extra for serving
  • 2 Tbsp freshly squeezed lemon juice
  • Salt and freshly ground black pepper
  • Whole wheat bread
  • Lettuce, tomato, and onion for topping
In a large bowl, crumble the tofu with your hands until you reach a crumbly, but still somewhat firm consistency. Add the rest of the ingredients (through the pepper) and mix well.

Chill for about 15 minutes. Serve on whole wheat bread with extra Dijon mustard and lettuce, tomato, and onion.

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