Looking for a great sandwich filling? Look no further than this stand-in for egg salad. If you can't eat soy, try cannellini beans in place of the tofu. You might also like this Mashed Chickpea Sandwich Filling.
Makes enough for 4 large sandwiches
1 14 oz container of extra-firm or firm tofu
1 can garbanzo beans (chick peas), drained and rinsed
1 1/2 teaspoon garlic powder
1/2 heaping teaspoon turmeric
1/2 teaspoon onion powder
1/8 teaspoon curry powder
2 tablespoons Healthier Mayonnaise (see notes for alternative)
1/3 cup chopped green olives (rinse olives first if trying to reduce sodium)
1/3 cup diced celery
1/3 cup chopped onion
1 tablespoon nutritional yeast (see notes)
In a large bowl, mash the garbanzo beans until you have only a few left whole. I do this using my mixer on the lowest setting.
Crumble the tofu into the same bowl with the mashed garbanzos. Sprinkle seasoning (garlic powder through curry powder) over tofu and add mayonnaise or the alternative dressing (see notes). Stir to combine thoroughly. Add all other ingredients and stir to combine.
Pile onto whole grain sandwich bread or stuff into pita bread and top with lettuce and tomato if desired. This will keep well in an airtight container in the refrigerator for several days.
Alternative dressing: If you don't want to make the mayonnaise you can combine 2 teaspoons agave nectar (or maple syrup) with 2 teaspoons yellow mustard and stir that into the salad. It will be a little less moist, but still gives it that same great taste!
Nutritional yeast is not the same as bread yeast or brewers yeast. It adds a bit of umami flavoring to the tofu and is available at most grocery stores either in the bulk section or in the supplement section. You can also get it online here.