Egg-Less Salad

Have you temporarily or or permanently removed eggs from your diet and now find yourself craving an egg salad sandwich?  This is one of my favorite sandwiches.  The first time I tried this, it was at the deli in my local Whole Foods Market.  Since then I've purchased prepackaged mixes where all I had to do was add the tofu but found it never quite measured up to my first introduction and thus no where near what I remembered egg salad to look or taste.

This is the closest in texture, color, and taste and has passed many non-vegan / non-vegetarian taste tests.

Ingredients:

 
1 (19 oz) Package of Extra-Firm Tofu
2 teaspoons Flax Seed
2 Tablespoons Nutritional Yeast
Mustard to taste
Mayonnaise to taste



Drain the liquid from the tofu and then hand crumble into a bowl.  Fold in the dry ingredients with the tofu and then add the mayonnaise and mustard to taste.

If you're really feeling adventurous how about adding sliced mushrooms, finely chopped celery, onion, or parsley to the salad.  Any way you decide to make this creamy, protein-packed salad will be delicious.

Serve on toasted bread with a slice of cheese and maybe a tomato slice and leaf lettuce.  What if you served this egg-less salad atop a bed of lettuce as a pretty side dish or a main dish for your next book club or luncheon?

What is your favorite lunch menu or sandwich?