Quick Vegan Egg Salad Sandwiches

🥘 Ingredients

• large slices sourdough or multigrain bread 4-6
• vegan mayo ¼ cup
• yellow mustard or Dijon mustard 1 tbsp
• nutritional yeast 2 tbsp
• dill pickle relish or large dill pickle 1 tbsp
• kala namak ½ tsp
• celery seeds or celery 1 rib
• ground turmeric ¼ tsp
• Freshly
• firm tofu block 1
• Kosher
• Pickled Onions 4 forkful
• fresh dill 1 handful
• watercress or sprouts of choice ¾ handful

1. 1

   Gather: large slices sourdough or multigrain bread . For the eggy dressing: vegan mayo , yellow mustard or Dijon mustard , nutritional yeast , dill pickle relish or large dill pickle , kala namak , celery seeds or celery , ground turmeric , Freshly cracked black pepper to taste, firm tofu block , Kosher salt, Pickled Onions , fresh dill , watercress or sprouts of choice .
2. 2

   Toast your bread using your preferred method.
3. 3

   Make the dressing. In a medium bowl, whisk together all of the ingredients for the Eggy Dressing.
4. 4

   Crumble the tofu. Wrap the tofu block in a clean dish towel and use your hands to squeeze out excess water over the sink until it goes from a steady flow to dripping. (It’s okay if it breaks apart as you squeeze.) Crumble the tofu into irregular chunks, about ¼- to ½-inch (0.6 to 1.2 cm) pieces. Add the crumbled tofu to the bowl with the dressing, and gently fold to combine. Taste, adding more mayo for creaminess, dill pickle relish for tang, or a pinch of salt if needed.
5. 5

   Assemble. Spread a thick layer of the tofu “egg” salad onto one slice of toasted bread per sandwich. Top with pickled onions and a generous amount of dill and watercress/sprouts (if using), then top with the other slice of bread. Wrap each sandwich in parchment paper (or foil), and if desired, cut in half with a serrated knife.