Eggs freak me out. I think they always have, even before I went vegan, but they were an integral part of my early food experiences. I ate them often enough, despite the bizarreness of it all. I can even distinctly remember lapping up those yolk rivers, that would dry on to my plate from the fried, over-easy egg breakfasts. After nine years of veganism even writing that makes me feel queasy. I’ve happily succumbed to my long-standing aversion and stopped eating things that repulse me. But there’s still some nostalgic residue there. Whenever I was sick, my mom would make me poached eggs on toast. I remember the deviled eggs at holidays dinners, and the rich egg salad sandwiches consumed at picnics.
Fortunately, it’s not terribly hard to replicate the texture and flavour of a lot of egg dishes. This recipes perfectly emulates those creamy mayonnaise-drenched sandwiches of summer and is also super easy to make if you’re looking to pack a quick and tidy lunch for work or school.
Ingredients (makes about 12 sandwiches):
1 x loaf of bread
2 cups of vegan mayo (I used Veganaise)
2 x 454g blocks of extra firm tofu
3 tbsp of yellow mustard
3 tbsp of fresh dill
20-25 x baby dill pickles + 2 tbsp of pickle juice
Tomatoes (optional topper)
Kale or Lettuce (optional topper)
1. Drain tofu and pat dry with a paper towel. In a large mixing bowl, break the tofu up into crumbs.
2. Chop the baby dills into smaller chunks and add to the tofu.
3. Add the mayo, mustard, dill and pickle juice and mix well.
4. Spoon a generous heap of the finished mix onto your preferred choice of bread, top with tomatoes, kale or lettuce.