Today's vegetable sandwich recipe: A mixture of tofu and the usual suspects for egg salad, mayo, celery and the like. It makes up in just a few minutes and is surprisingly good! Better still, it's eminently variable based on what's on hand. Vegan. Low carb and just 1 point for Weight Watchers.
Is this feeling familiar, the feeling that you're just a little bit stuck, a tad bit uninspired, to cook? (Now baking, that I could do every day. But who needs another recipe for something sweet? Our recipe boxes, our waistlines, they're already plenty full of desserts.)
So I've been scanning my favorite cookbooks, hoping for inspiration then naysaying one recipe after another. Too fussy. Too expensive. Too many pots. Ingredients I don't have. Ingredients my usual groceries don't have. Too much fat. Too fru-fru. Yesterday I nixed every other recipe in the brand-new issue of Food & Wine (don't worry, it's a great issue, it's just me, right now) but then jumped on this simple mixture of silken tofu to make a chunky white sandwich spread, vegan! and just one Weight Watchers point, too. I expected to like it so-so, but thought it might give me a jump-start (aka a good ol' kick in the you know what) to get 'cooking' again.
Instead, I loved this stuff and already I've started thinking of ways to make it differently next time. I made open-face sandwiches for lunch yesterday but think it'll be great on toast for breakfast and might even slip into an omelet, say. I may never cook again.
This recipe is so quick and easy that I'm adding it to a growing collection of easy summer recipes published all summer long in 2009 at Kitchen Parade, my food column, and now again in 2010. With a free Kitchen Parade e-mail subscription, you'll never miss a one!
TOFU-SALAD SANDWICHES
Hands-on time: 15 minutes
Time to table: 15 minutes
Makes 2 cups
Time to table: 15 minutes
Makes 2 cups
12 or 16 ounce package firm silken tofu, drained
1/4 cup low-fat mayonnaise (see TIPS)
1 teaspoon good mustard
1 rib celery, chopped fine
2 tablespoons fresh herbs (I used fresh dill)
Plenty of kosher salt & black pepper
Good bread
Alfalfa sprouts
Wrap the block of tofu with a double layer of paper towels to remove excess liquid, set aside while mixing the rest. In a medium bowl, stir together all the remaining ingredients. With a fork, work in the tofu. Spread onto bread, top with alfalfa sprouts.
ALANNA's TIPS & KITCHEN NOTES
Thanks to Kate, a reader, for the reminder that most commercial mayonnaise contains egg so if vegan is the requirement, be sure to buy a vegan mayonnaise. Otherwise use Almonnaise, a mayo-like mixture made with almonds, olive oil and seasonings. This strikes me as eminently variable, happy to adjust to whatever's on hand. While putting it together, I thought of adding sweet pickle, grated radish, horseradish, chopped tomatoes, black olives, bits of dried fruit. You could also top it with slices of tomato or cucumber or a roasted pepper. This stuff works! The possibilities are endless! The recipe developer Melissa Rubel Jacobson added 1/4 turmeric for color and I did too, with half the mixture. I actually think the white mixture is quite pretty and the turmeric turned it more muddy than golden so next time, no turmeric for me. 
MORE FAVORITE SANDWICH RECIPES
~ Homemade Black Bean Burgers ~
~ Artichoke & Pepper Grilled Cheese ~
~ Radish d'Avignon Sandwich ~
~ more recipes for sandwiches, wraps & tortillas ~
~ more tofu recipes ~
~ more Weight Watchers recipes ~
~ more low-carb recipes ~
~ Homemade Black Bean Burgers ~
~ Artichoke & Pepper Grilled Cheese ~
~ Radish d'Avignon Sandwich ~
~ more recipes for sandwiches, wraps & tortillas ~
~ more tofu recipes ~
~ more Weight Watchers recipes ~
~ more low-carb recipes ~
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© Copyright Kitchen Parade 2010
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