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In this riff on a classic egg-salad sandwich, Melissa Rubel Jacobson stirs finely chopped silken tofu with mayonnaise, mustard, chives and crunchy celery, then spreads it on whole wheat toast. To mimic the yellowish color of egg salad, she sometimes adds a little turmeric, but it's not necessary. More Tofu Dishes

Melissa Rubel Jacobson
May 2010

Gallery

Credit: © Stephanie Foley

Recipe Summary

total:
15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wrap the drained tofu in paper towels and very gently press out some of the excess water.

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  • In a medium bowl, using a pastry blender or a fork, finely chop the tofu. Add the mayonnaise, snipped chives, chopped celery, Dijon mustard and turmeric and mix gently. Season the tofu salad with salt and pepper.

  • Spoon the tofu salad onto 4 slices of whole wheat toast, top with the sprouts, close the sandwiches and serve.

Make Ahead

The tofu salad can be refrigerated overnight.

Suggested Pairing

Crisp, nutty brown ale: Newcastle.

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