A curried egg sandwich usually has boiled egg that is mashed with mayo and curry powder in a sandwich with lettuce. My alternative uses tofu, lemon juice and mustard, along with the curry powder to give the same taste and texture.
This is a super simple recipe that can be tweaked to add your favourite flavours – make it hotter with a different mustard, add more garlic and onion powder if you like the flavours. Whatever flavours you like you can add to the mix to create a sandwich in a couple of minutes.
The honesty police (aka hubby) tried this and said it didn’t taste like tofu.
In lots of firm tofu recipes you need to press out the moisture, but not in this recipe, just put the tofu in a bowl and mash it up along with the other ingredients and then spread it on some bread. And voila, a curried no egg sandwich.
This curried no egg sandwich recipe makes 4 sandwiches but if you like lots then just pile it high, or if you don’t want much filling then spread it over more sandwiches.
Combine the tofu with a multigrain bread and you have a powerhouse of protein. Add some other veggies like tomato and shredded carrot or celery and you’re on your way to your recommended daily servings of veggies.
Like a typical egg sandwich this is quite moist, so try to make it just before serving so your bread doesn’t go soggy. If you have to travel with it – to work or a picnic – take the bread and tofu separately and assemble it just before eating.
The perfect curried no egg sandwich takes just 10 minutes to make – really you’re just tossing a few ingredients in a bowl, mashing them together and spreading them on some bread. Give it a go, it’s an easy recipe to try. Take a photo and tag me in it on Instagram or Facebook.
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