Vegan Egg Salad Sandwich

Ingredients

• 10.6 ounces (300 grams) firm tofu
• 1/4 cup <a href="https://www.pbs.org/food/recipes/vegan-mayonnaise/">vegan mayonnaise</a>
• 1 teaspoon nutritional yeast
• 1 teaspoon lemon juice
• 1/2 teaspoon whole grain mustard
• 1/4 teaspoon salt
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon paprika
• 2 tablespoons celery, finely diced
• 1 tablespoon red onion, minced
• 2 teaspoons parsley, finely minced

Instructions

1. 1
   It's important to get rid of as much liquid as you can from the tofu otherwise your finished salad will taste watery. Put the tofu in a strainer over a sheet pan and put something heavy on top like a bowl filled with water. Let this sit for at least an hour and then use paper towels to soak up any remaining water on the tofu. If you're in a rush, you can skip the pressing and use a butter muslin to squeeze out the excess water by hand.
2. 2
   Make the dressing by whisking together the mayonnaise, nutritional yeast, lemon juice, mustard, salt, turmeric and paprika in a small bowl.
3. 3
   Roughly crumble the dried tofu using your hands into a bowl and add the celery, onion, parsley and dressing. Mix together, leaving some chunks of tofu.
4. 4
   To make sandwiches, just spread a thick layer of “egg" salad on a piece of toasted bread. Add your favorite vegetables such as cucumbers or tomatoes, and top with another slice of bread.