Hi Savvys,
It’s finally summer, which means it is officially picnic season! We love to have picnics with the family either in our backyard or at the park because it’s a good way to get some fresh air, and honestly everything tastes better when it’s eaten outdoors! My family is currently loving this Eggless Salad Sandwich recipe and I’m happy to have partnered with Little Northern Bakehouse to bring you a gluten free sandwich you can share with your loved ones! In my recipe, I am using The White Wide Slice but you can use whichever gluten-free bread from Little Northern Bakehouse that you desire.
I use extra firm tofu and vegan mayo as a base and like to add different seasonings to switch things up. In this recipe I am using curry powder, but you omit and add other dried herbs such as chives, dill and parsley.
Leave me a comment on your favourite way to enjoy this gluten free eggless salad sandwich!
Now set forth and be savvy!
Ingredients
Makes 4 sandwiches
- 8 slices of The White Wide Slice Gluten-Free Bread from Little Northern Bakehouse
- 1 package extra firm tofu (340 g), drained
- ½ cup vegan mayo
- 2 tbsp Dijon mustard
- ½ tsp black salt (kala namak, optional)
- 1 tsp curry powder
- 1 stalk of celery, diced
- 1 stalk of green onion, sliced
Directions
- Crumble the extra firm tofu into a food processor
- Add the vegan mayo, Dijon mustard, black salt and curry powder to the food processor
- Pulse until combined and resembles ricotta cheese. You don’t want to completely blend it smooth, otherwise you will end up with tofu dip!
- Fold in the celery and green onion
- Spread evenly onto 4 slices of toasted bread
- Serve with favourite veggies, such as cucumber, lettuce or tomato
This can be kept in the fridge for up to 4 days, making it a great meal prep recipe
The Savvy Pantry 