Kary Osmond: Eggless salad sandwich is vegan-friendly
Salt
Pepper
1. Wrap the block of tofu in a tea towel or paper towel. Place on a plate and put a cutting board on top, and weigh it down with something heavy, like a pan of water or a few cans of beans. Let the tofu drain for 30 minutes.
2. Place drained tofu into a medium bowl and crumble with your hands, or mash with a potato masher until a fine crumble.
3. Add crumbled tofu to a bowl of mayonnaise, green onion, celery, curry powder and turmeric powder. Mix until well combined and spices are fully incorporated.
4. Season to taste with salt and pepper.
Tasty tips
(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)
©2021 Kary Osmond. Distributed by Tribune Content Agency, LLC.
