Veggie Sandwich Spread

This veggie sandwich spread is a vegan take on egg salad or tuna salad, using crumbled firm tofu as the base. Soy mayo binds everything together while curry powder and turmeric give it a warm golden color and earthy spice. Diced green pepper, celery, and scallions bring the crunch.

The turmeric is doing double duty here. It seasons the spread and turns it that familiar yellow color that makes it look like egg salad on the plate. Sunflower seeds add a nutty bite that rounds out the texture.

No cooking, no heating, no fuss. Crumble, stir, spread, eat.

Kitchen Tips

• Use firm tofu, not silken. Firm tofu crumbles into pieces that hold their shape and mimic the texture of mashed eggs. Silken tofu turns into a watery paste.
• Press the tofu first for 15 minutes under a heavy plate. Less water means the soy mayo and seasonings cling to the tofu instead of sliding off.
• Crumble with a fork for irregular, chunky pieces. A food processor over-processes it into mush.
• Let it sit in the fridge 30 minutes before serving. The curry and turmeric need time to bloom and flavor the tofu through.

Variations

• Mediterranean style: Swap curry and turmeric for dried oregano and sun-dried tomatoes. Use regular mayo or vegan mayo.
• Extra protein: Add a tablespoon of nutritional yeast for a cheesy, umami-rich flavor boost.