Eggless Salad Sandwich Filling

by Carol Throckmorton

Yield: approx.. 8 half cup servings

3/4 C vegan mayonnaise
1 tsp. yellow mustard
1 tsp. kala namak salt (black salt or Indian salt)*
½ tsp. onion powder
½ tsp. garlic
½ tsp turmeric powder
¼ tsp white pepper
¼ C nutritional yeast
1 – 2 green onions, thinly slicked
1- 16 oz. Package of tofu, firm or extra firm

In a medium sized bowl, combine mayonnaise and mustard. Stir until well mixed. Add dry ingredients and slicked onions until blended

Drain and rinse tofu; pat dry with paper towel. Crumble into bowl and mix with other other ingredients. Cover and refrigerate for several hours before serving to allow seasonings to blend with tofu.

Use ½ cup of filling for two slices of whole grain bread (or sever on crackers).

*Kala namak salt is also called black salt or Indian salt. It is primarily sodium chloride, but also contains sulfur compounds, which provides a hard boiled egg aroma and taste. It is used in vegan dishes to mimic the taste of eggs. It can be purchased at specialty grocery stores. This is an optional ingredient; other salt can be substituted.