Tofu Salad Sandwich

A tofu based (vegan or vegetarian) version of egg salad! Try serving with sweet potato fries!

Tofu Salad Sandwich

1 package Extra Firm Cubed Tofu

1/2 cup light mayo or Nasoya Original Nayonaise

2 Tbs rice vinegar

1 Tbs honey

1 tsp curry powder

1/2 tsp paprika

1/2 cup shredded carrot (a generous 1/2 cup)

1/4 cup thinly sliced scallion (rinsed in cold water)

1/8 cup chopped flat leaf parsley

salt and pepper to taste

toasted bread

shredded mozzarella cheese 

1. Drain tofu and press with paper towel.

2. Using a fork, break up the tofu in a bowl.

3. Mix in mayonaise, salt, pepper, curry powder, paprika, rice vinegar, honey, carrot and scallion.

4. Fold in parsley lightly so it doesn't bruise. 

5. Spread tofu salad on a pre-toasted piece of bread and sprinkle a little mozzarella cheese on top. 

6. Toast in oven for 5 min on 350˚ or in the toaster oven. Serve open faced.

Sweet Potato Fries

1 sweet potato

Lawry's Seasoning Salt

dried age

cooking spray oil

1. Preheat oven to 450˚

2. Peel sweet potato and cut into fry shapes. (Cut in half vertically, and cut each half into 2 pieces of equal width. Slice into fry shapes.)

3. Spray fries with cooking oil spray and toss until coated on all sides. 

4. Sprinkle with Lawry's and dried sage, toss.

5. Bake for 20 minutes (or until toasty brown), turning half-way through cooking.