Plant Based Eggless Egg Salad Sandwich

 It's been years since we've eaten eggs, and this sandwich was such a surprise. As a bonus, it is super quick and simple to make, and my meat eaters actually liked it (which is the gold standard). 

This recipe is adapted from a similar recipe found on "It doesn't taste Like Chicken," but has been adapted here for plant based eating. 

***Disclaimer, this recipe calls black salt, which is an unusual, yet 100% essential ingredient. Black salt has a very strong "egg-like" taste and a little goes a long way. I found mine at a local middle eastern store, but it can also be found on Amazon. Please don't try this recipe without this unique ingredient, because we will both be disappointed in your final product.

1 block medium or firm tofu

1/4 cup soy yogurt

2-3 Tablespoons yellow mustard

3/4 teaspoon black salt

2 green onions - finely chopped

1 dash ground cloves

2 dashes turmeric powder

Rinse tofu with water. Drain on a paper towel. Cover with a paper towel, and weigh down with heavy plate or cast iron pot, allowing to drain for an additional 10-15 minutes. 

 Finely dice tofu. Mix remaining ingredients together, then add tofu, adjusting salt and spices to taste. 

Serve with lettuce, on lightly toasted bread.