Tofu Salad Sandwich SERVES 4-6

Ingredients: one block SoyBoy Firm Tofu (see procedure) ½ cup walnut halves and pieces (rough chopped) 2 tsp. vegetable oil Salt to taste ¼ cup tahini 2 Tbs. soy sauce 2 Tbs. sesame oil 1 Tbs. Dijon mustard (grainy if you have it) ¼ cup chopped cilantro 1 Tbs. chopped green onion or chives 1-2 Tbs. peeled, finely minced fresh ginger Approx. 3-4 Tbs. vegan mayonnaise (or more as needed) whole grain bread (for serving) sliced tomatoes fresh spinach

Procedure: Plan ahead and drain the block of tofu really well. Then gently squeeze it in a clean kitchen towel to remove any excess water.

Meanwhile, add 2 tsp. vegetable oil to a heavy bottomed pan on medium heat and toast ½ cup chopped walnuts, stirring regularly, until lightly browned, season with salt to taste and immediately take them out of the pan to cool. (Alternately, substitute 1-2 Tbs. already toasted sesame seeds)

Use a large mixing bowl to combine the drained tofu, tahini, soy sauce, sesame oil, mustard, cilantro, green onion and minced ginger. Add 2-3 Tbs. vegan mayonnaise and gently mash everything together, adding more mayonnaise if desired.

Fold in the toasted chopped walnuts (or toasted sesame seeds) and keep cold in a tightly sealed container in the fridge until ready to serve on whole grain bread with optional sliced tomatoes and fresh baby spinach.

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