A couple of weeks ago I posted a picture on Facebook of a delicious sandwich I made, and received many comments and questions full of curiosity about the vegan “eggless” salad sandwich that I was SO excited about. I have never been a fan of egg salad sandwiches, but this “eggless” salad sandwich is the bomb! …yes, I just said that. 😉 I made the sandwich again yesterday because it is THAT good, and now have myself set for a good 6 meals/lunches for the coming week. All it takes is about 10 minutes worth of preparation (minus pressing the tofu) on the weekend. Now you definitely cannot say that you have an excuse for not packing a healthy lunch for work.
Since the recipe I used is published and I did not make any major changes, I cannot post it on my blog. But luckily, it can be found online at the Happy Herbivore website: http://happyherbivore.com/recipe/eggless-salad/ This is an awesome recipe and the cookbook is fabulous! There are so many recipes that I cannot wait to try.
Here is a sneak peak of the ingredients that I used:
For the heads up, the recipe calls for black salt. I have not been able to find this in my area, so I simply substituted sea salt for the black salt.
I served my “eggless” salad mixture on toasted organic Ezekiel sesame sprouted bread.
Topped it with lettuce and onion, and served it with a side of steamed broccoli.
I also packed it for my lunch break at work today…so easy!
And so yummy! …..and as an added bonus, the salad mixture contains only about 100 calories per serving (not including the bread)!
Have you ever used tofu in your cooking?
