Photo: Kelly Rossiter
This tofu salad sandwich is a bit of a twist on the traditional tuna salad. I've made chickpea salad sandwiches, which I like very much, but this is the first time I've ever tried it with tofu. I ended up using homemade dill pickles for this rather than sweet pickles, because I already had them open, and I'm trying to finish up the condiments in my refrigerator before I open more. This was a perfect quick sandwich for a busy day and it came together in minutes.
This recipe is from In the Kitchen with a Good Appetite by Melissa Clark.
Tofu Salad with Sweet Pickles and Spicy Mustard
8 ounces tofu, chopped (about 1 1/2 cups)
2 scallions, chopped
1/4 cup mayonnaise
2 tbsp minced sweet pickle
4 tsp Dijon mustard
Freshly ground black pepper to taste
4 slices whole wheat bread, toasted
Sliced avocado, for serving
Dark leafy greens, such as arugula or spinach for serving
1. In a medium bowl, combine tofu, scallions, mayonnaise, pickle, mustard and pepper. Divide the salad onto 2 slices of toast and top with the avocado and greens. Sandwich with the remaining slices of toast and serve immediately.