Vegan Egg Salad Sandwich recipes

Ingredients

• 10.6 ounces (300 grams) firm tofu
• 1/4 cup vegan mayonnaise
• 1 teaspoon nutritional yeast
• 1 teaspoon lemon juice
• 1/2 teaspoon whole grain mustard
• 1/4 teaspoon salt
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon paprika
• 2 tablespoons celery, finely diced
• 1 tablespoon red onion, minced
• 2 teaspoons parsley, finely minced
• zest of 1/2 lemon
• 1/4 cup lemon juice
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 teaspoon whole grain mustard
• 1/2 teaspoon caraway seeds
• 1/4 teaspoon salt
• black pepper
• 4 round rice paper wrappers
• 5.3 ounces (150 grams or about 1 avocado) avocado, pitted, peeled and sliced thinly
• 2.8 ounces (80 grams) lox
• 1.8 ounces (50 grams) cucumber, cut into sticks
• 1.8 ounces (50 grams) red onions, sliced thinly
• 0.35 ounces (10 grams) flat leaf parsley, stems removed
• 0.18 ounces (5 grams) dill, stems removed
• 1.4 ounces (40 grams) mizuna, or other salad green

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