Veggie dogs, tofu, green pepper and onion processed and mixed with spices to create a ‘ham and egg’ salad that no one will know didn’t come from the pig and  the chicken!

Makes 6 cups spread

1 pkg. Veggie Good Dogs by Yves, cut into chunks

16 oz. pkg. firm water-packed tofu; rinse, wrap between several layers of paper towels, or a tofu cloth to twist/squeeze out excess moisture

12.3 oz. pkg. firm silken-type tofu, rinsed and squeezed in paper towels or tofu cloth till dry

2 t. salt

2 T. prepared yellow mustard

2 T. sugar

½ t. ground allspice

lots of freshly ground black pepper

1 green pepper, cored and cut into a fine dice, 1/8 inch squares

2 sm. yellow onions; cut ends off, peel and chop finely

Place Good Dog chunks into food processor and process till evenly crumbly; scraping down from sides, then process till loose and mealy, not fine; you want texture. Transfer to large mixing bowl.

Break tofu into chunks and add to mixing bowl along with salt.

Add mustard, sugar, allspice, black pepper, green pepper and onion. Using potato masher, then large spoon, mash, then stir to evenly distribute all ingredients. Transfer to covered container and refrigerate overnight. Although you can use it right away, refrigerating it overnight makes the green pepper flavor more prominent.

Spread on potato bread as a sandwich, or spread on soft sub rolls for hors d’oeuvres, then cut the subs crosswise into finger-size sandwiches. Place a toothpick through each segment.

Notes: For myself I put nothing else on the sandwich. For guests I spread a little soft Animal-Free Butter or Animal-Free Mayonnaise on one half of the bread.

Don’t be tempted to put the green pepper and onion in the food processor. It will inject too much liquid into the spread.

The two different types of tofu, one coarse and the other smooth, more closely replicates the texture of both the yolk and the white of the egg. The mustard creates the yellow coloring of the egg and the tart sensation of mayonnaise.

Everyone will love this sandwich!


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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