6 slices whole grain bread (we love pumpernickel or rye for this sandwich)
6 oz. firm or extra-firm tofu, drained (half of a 12 oz. pkg)
4-6 scallions, minced
1 or 2 stalks celery, minced
3 T. Mayonnaise (or vegan Mayonnaise)
1½ tsp. Dijon mustard
1 T sweet pickle relish
½ tsp. vegan Worcestershire sauce (optional)
celery seeds
dill weed
curry powder (optional)
Freshly ground pepper
Baby arugula
Sliced grape tomatoes
Instructions
Toast your bread.
Put the drained tofu is a small mixing bowl. Using a pastry cutter, chop it up into small, chunky pieces.
Add the scallions, celery, mayo, mustard, pickle relish, optional Worcestershire sauce, celery seeds, dill weed, optional curry powder, and freshly ground pepper. Mix well. Taste and adjust seasonings, adding a bit more of this or that to taste.
Spread it on your toasted bread and add the baby arugula and grape tomatoes. Enjoy a guiltless almost egg salad sandwich!
Recipe by Fool a Carnivore at https://foolacarnivore.com/almost-egg-salad/