This takes about 2 minutes to make, and makes for a delicious lunch. Add anything to the sandwich that you normally would for a tuna or egg salad sandwich. The recipe calls for vegan mayo. Because of the bad reputation of vegan cheeses, many people avoid the vegan mayo as well. I agree about disliking vegan cheeses. The only one I like is a Trader Joe's option with mixed 'mozzarella and cheddar.' It tastes good and melts like real cheese.
However, all the mayo brands I have tried are soy-based and have been good. The one I'm using currently is Trader Joe's, but several others from other stores have been perfectly fine as well.
Ingredients:
1 pound firm, reduced fat silken tofu
1 scallion, finely chopped
2 Tbsp pickle relish (I didn't have this, so I used capers)
2 Tbsp vegan mayonnaise
2 teaspoons yellow mustard
1/2 tsp salt
1/4 tsp ground cumin or coriander
1/4 teaspoon ground turmeric
1/4 teaspoon garlic powder
Whole grain bread
Lettuce and tomato
Directions:
1) Squeeze water out of the tofu between paper towels. You don't need to be too gentle, since you'll be mashing it up anyway. Then mash the tofu with a fork, leaving some chunks if possible.
2) Stir in the scallion, relish, mayo, mustard, salt and spices.
3) Serve on toast and top with lettuce and tomato.
