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Eggless Egg Salad

 

3/4  pound firm tofu
3    scallions, (whites and greens) minced
1    medium carrot, coarsely grated 
1    stalk celery, finely minced
1    small bell pepper, finely minced 
1/3  cup toasted sunflower seeds 
     salt, freshly-ground pepper, to taste
     tamari sauce to taste 
1    cup JONATHAN'S ORGANIC

      Radish, Alfalfa or Flavored Sprouts

      (Radish sprouts go particularly well

       with egg salad)

Cut the tofu into dice-sized bits. Add scallions, carrot, celery, pepper and seeds. Mix gently. Add the mayonnaise

(below) to taste. Chill. Spread salad onto bread and top with a mound of sprouts.                       Recipe serves 4

The Mayonnaise

 

1/4  pound soft tofu
2    teaspoons Chinese sesame oil
2    tablespoons cider vinegar 
1/2  teaspoon dry mustard
1/2  teaspoon salt
1/2  cup refined peanut or vegetable oil 

 

Whip the first 5 ingredients in a blender or food processor. Keep the machine going, and gradually drizzle in the peanut oil. When all oil is in you should have a nice, creamy, eggless mayonnaise to add to your eggless egg salad.