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#55 The Case of Curried Egg Salad Sandwiches

I'm convinced it's possible to enjoy cruelty-free eggs ever since I vacationed at a small farmstead, when early Saturday morning I strolled to the hen house out back and gathered an abundance of eggs from clean straw beds, while the chickens roamed outside. I felt no guilt scooping the eggs up, which I surely would have had I sensed I was taking something those hens weren't willing to part with. Sadly, I'm convinced that mass production of what animals are able to offer as gifts is another story.
 
Here's both a vegetarian and a vegan version of the rightfully famous Egg Salad Sandwich.

Curried Egg Salad Sandwiches

3 extra large or jumbo eggs, hard-boiled and shelled
1/2 tablespoon grainy mustard
1-1/2 tablespoons light mayonnaise, plus more to spread on bread
1/8 teaspoon curry powder
pepper
4 slices whole-wheat bread
handful sorrel leaves (lemony)

Mash the eggs, and mix in the grainy mustard, light mayonnaise, curry powder and pepper to taste.

Spread on two slices of the whole-wheat bread. Top with the sorrel, then the two remaining slices of bread, which you've spread generously with more mayo.

Serves 2.
 
Curried Tofu Salad Sandwiches

1 lb firm or extra firm tofu, drained and crumbled
2-1/4 teaspoons Scramble Seasoning
1/2 cup minced red onion
1/2 cup minced celery
1/2 cup loosely packed fresh parsley, minced
4 teaspoons nutritional yeast
1/4 teaspoon paprika
1/4 teaspoon curry powder
1 tablespoon mustard
4 tablespoons vegan mayonnaise, plus more to spread on bread
1 teaspoon maple syrup
salt
pepper
8 slices whole-wheat bread

Stir together the tofu, Scramble Seasoning, red onion, celery, parsley, nutritional yeast, paprika, curry powder, mustard, vegan mayonnaise and maple syrup. Salt and pepper to taste.

Spread vegan mayonnaise on the 8 slices of whole-wheat bread. Divide the tofu salad between 4 of the slices. Top with the remaining bread. (Of course, you can add sorrel or lettuce to these sandwiches too.)

Serves 4.
 
♥ Becki
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