This is a great vegan version of the classic egg salad sandwich.
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a medium bowl, mash the tofu with a fork; add all of the ingredients (except for the pita bread) and mix until well combined; chill for at least two hours.
- Fill each pita pocket half with the tofu mixture.
Recipe Notes
If desired, add tomato slices, lettuce / arugula, and/or cheese to the sandwich.
You can use wheat or other bread instead of the pita bread.
Store the tofu mixture covered in the refrigerator for up to one week.
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