Today in my week full of back to school vegetarian lunch options, I’m presenting Tofu Egg Style Salad Sandwich. That’s a good alternative for those of you who are either allergic to eggs, are vegan, watch cholesterol or simply don’t like eggs. Tofu is one of those amazing products that doesn’t have much taste on its own but acquires taste of whatever seasonings are used with it. I used turmeric which adds nice yellow color so the salad looks like an egg sandwich, Dijon mustard which usually is used in egg salad and some garlic powder and low sodium soy sauce for a sharper taste. I also combined it with some diced celery and green onion. That’s my choice but any kind of veggie can be used here. Some people like to add green or red pepper.

Ingredients (makes 1 sandwich):

6 oz soft tofu
1 tsp low sodium soy sauce
1 Tbsp Dijon mustard
1 tsp turmeric
1 tsp garlic powder
2 diced green onions
2 Tbsp diced celery stalk
1 lettuce leaf
2 multigrain or whole-wheat bread slices

Start with adding soy sauce, turmeric, garlic powder and Dijon mustard to a bowl with tofu. Mash everything together with fork until well combined.

Add celery and green onion and stir together few times.

Place a lettuce on 1 slice of bread and spoon the tofu mixture all over. Cover with the remaining slice.