Eggless Salad Sandwich with Side Salad.

  • 1
    avocado
  • ⅔ (13.5 fl oz) can
    coconut milk
  • 1 (12 oz) pkg
    extra firm tofu
  • 2 cloves
    garlic
  • 1 pint
    grape tomatoes
  • ½ small bunch
    green onions (scallions)
  • ½ small bunch
    Italian (flat-leaf) parsley
  • 0.26 cup
    nutritional yeast flakes
  • 1 (5 oz) pkg
    spring mix (mixed greens)
  • 8 slices
    whole grain bread
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    cayenne pepper
  •  
    curry powder
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    pure maple syrup
  •  
    salt
  •  
    turmeric
  • 1
    Wash and dry the fresh produce. (Skip the spring mix if it came pre-washed.)
    1 (5 oz) pkg spring mix (mixed greens)
    ½ small bunch green onions (scallions)
    ½ small bunch Italian (flat-leaf) parsley
    1 pint grape tomatoes
  • 2
    Peel and mince or press the garlic into a small bowl.
    2 cloves garlic
  • 3
    To prepare the salad dressing, add to the garlic, mustard, maple syrup, olive oil, balsamic, salt, and pepper. Set aside.
    4 tsp Dijon mustard
    4 tsp pure maple syrup
    4 tsp balsamic vinegar
    4 tbsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 4
    Halve the grape tomatoes and set aside.
  • 5
    Shave the leaves off parsley stems; discard the stems and mince the leaves.
  • 6
    Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces and set both aside.
  • 7
    Drain tofu. Transfer to paper towels and pat dry. Using your hands, crumble tofu into a medium bowl.
    1 (12 oz) pkg extra firm tofu
  • 8
    Shake can of coconut milk vigorously before opening to combine coconut milk and cream; add to the medium bowl with the tofu.
    ⅔ (13.5 fl oz) can coconut milk
  • 9
    Halve and pit avocado, scoop flesh out into a separate bowl, and mash with a fork Add Dijon, curry powder, turmeric powder, cayenne, nutritional yeast, salt and pepper. Mix well.
    1 avocado
    2 tbsp Dijon mustard
    2 tsp curry powder
    2 tsp turmeric
    ⅛ tsp cayenne pepper
    0.26 cup nutritional yeast flakes
    2 tsp salt
    1 tsp black pepper
  • 10
    Add crumbled tofu to creamy avocado mixture and mix thoroughly. Add parsley and green onion.
  • 11
    Toast bread if desired.
    8 slices whole grain bread
  • 12
    Place bread in pairs on a flat surface. Arrange several leaves of spring mix over one slice of bread in each pair, then top with tofu salad and a second slice of bread.
  • 13
    Mix remaining spring mix with the dressing and tomatoes.
  • 14
    To serve, arrange sandwich on a plate with the salad on the side. Enjoy!