Ingredients
- 1 lb. extra -firm tofu, drained and pressed
- 3 tbsp. red onion, minced
- 3 tbsp. Vegannaise
- ⅓ cup fresh dill, chopped
- 2 tsp. Dijon mustard
- 2 tbsp. apple cider vinegar or fresh lemon juice
- salt and pepper, to taste
- 8 slices whole wheat bread
- sandwich fixings, lettuce, tomato, onion
Directions
In a large bowl, crumble tofu with your hands for about 30 seconds, until you reach a crumbly but still somewhat firm consistency. Add the rest of the ingredients through the pepper, chill for about 15 minutes. Serve on whole wheat bread spread with a little extra Vegannaise and topped with lettuce, tomato, and onion.
NotesYou can add Coleman's dried mustard to mix as well for an extra kick.
Tofu Dill Salad Sandwich. To import, drag image to your MacGourmet recipe box.
