3/4 lb firm tofu3 scallions, minced1 carrot, coarsely grated1 stalk celery, finely minced1 small bell pepper, finely minced1/3 cup toasted sunflower seeds1 cup radish or alfalfa sprouts
Eggless Mayonnaise
1/4 lb soft tofu2 tsp sesame oil2 Tbsp cider vinegar1/2 tsp dry mustard1/2 tsp salt
1/2 cup refined peanut or vegetable oil
For Mayonnaise:Whip first 5 ingredients in a blender or food processor. Keep the machine going and gradually add in oil. Continue to whip until creamy texture is reached.
Cut the tofu into dice-sized bits and add to bowl with scallions, carrot, celery, pepper, and seeds. Gently mix in eggless mayo. Spread salad onto bread and top with a mound of sprouts.
Adapted from Jonathan’s Organic
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This recipe was most recently featured in
Boston Organics Newsletter No. 19 of 2014.