Tofu-Salad Sandwiches
Recipe from Food & Wine

In this riff on a classic egg-salad sandwich, Melissa Rubel Jacobson stirs finely chopped silken tofu with mayonnaise, mustard, chives and crunchy celery, then spreads it on whole wheat toast. To mimic the yellowish color of egg salad, she sometimes adds a little turmeric, but it's not necessary.


Tofu-Salad Sandwiches
Stephanie Foley

by 1  person

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Ingredients
  • 1  12-ounce
    package firm silken tofu, drained
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  • 1/4  cup
    mayonnaise
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  • 2  tablespoons
    snipped chives
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  • 1 
    celery rib, finely chopped
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  • 1  teaspoon
    Dijon mustard
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  • 1/4  teaspoon
    turmeric, optional
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  •  
    Kosher salt and freshly ground pepper
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  • 8  slices
    whole wheat or multi-grain sandwich bread, toasted
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  • 3/4  cup
    alfalfa sprouts
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Directions
1.
Wrap the drained tofu in paper towels and very gently press out some of the excess water.
2.
In a medium bowl, using a pastry blender or a fork, finely chop the tofu. Add the mayonnaise, snipped chives, chopped celery, Dijon mustard and turmeric and mix gently. Season the tofu salad with salt and pepper.
3.
Spoon the tofu salad onto 4 slices of whole wheat toast, top with the sprouts, close the sandwiches and serve.

Make Ahead
The tofu salad can be refrigerated overnight.
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