Vegan Egg Salad

Makes 4 sandwiches

• ¼ cup vegan mayonnaise

• 1 teaspoon extra-virgin olive oil

• 2 teaspoons Dijon mustard

• 1 teaspoon capers

• 1 teaspoon fresh lemon juice

• 1 small garlic clove, minced

• ¼ teaspoon turmeric

• ¼ teaspoon sea salt

• Freshly ground black pepper

• 7.5 ounces extra-firm tofu, cut into ¼-inch cubes

• Pinches of celery seed

• 2 tablespoons chopped fresh dill

• 2 tablespoons chopped fresh chives

For serving:

• 6 slices of whole-grain sandwich bread

• Watercress or spring greens, optional

• Pickled red onion, optional

• Radish slices, optional

1. In a small bowl, whisk together the mayonnaise, olive oil, mustard, capers, lemon juice, garlic, turmeric, salt, and several grinds of black pepper.

2. Mix in the tofu and then lightly crumble it with your hands, keeping some of the cubes intact. We're going for the texture of egg salad, not scrambled eggs.

3. Stir in the celery seed, dill, and chives. Chill until ready to serve.

4. Assemble the sandwiches with watercress or spring greens, a scoop of the egg salad, and pickled onions and radish slices, if desired.