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vegan egg salad sandwich



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Prep Time: 30 minutes

Total: 60 minutes

Servings: 6


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Step 1

Press the tofu: Wrap the block of tofu in paper towels or a clean tea towel. Place something heavy on top of it, like a cast iron pan, and let it sit for 20 minutes.

Step 2

Make the dressing: While the tofu presses, whisk together the vegan mayo (1/4 c), yellow mustard (1 tsp), dill pickle juice (1 1/2 tbs), sweet relish (2 tsp), smoked paprika (1/8 tsp), turmeric (tiny pinch), salt (1/2 tsp) and black pepper (1/4 tsp).

Step 3

Slice the tofu: Once the tofu is pressed, slice the block into thin strips, then slice thinly the other way. Chop into even smaller pieces. (SEE PHOTOS ABOVE FOR REFERENCE)

Step 4

Add the tofu to the bowl with the creamy dressing, along with the sliced green onions. Stir well. Cover and refrigerate for 30 minutes if possible before eating, to let the flavors meld together. Serve on sourdough, or other bread (gluten free if needed) with butter lettuce. Enjoy!

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