Tofu salad sandwiches

I bet many of raised a skeptical eyebrow when you saw the title of this post. Tofu salad? Who wants to eat that? Well, I'm here to assure you, this is good stuff. When the tofu is drained of excess moisture and chopped up, its texture is surprisingly similar to hard boiled egg whites. The tofu is mixed with scallions, chopped pickles, and mustard, which packs the salad full of flavor. To hold it all together, I used mashed avocado instead of mayo, which was a very good decision, if I do say so myself =). I thought the flavor of the salad was a good match for a dark German bread that I had around - it included a mixture of whole wheat and rye flours with caraway seeds. Feel free to use regular wheat bread if you prefer. 

p.s. When you are reading this, I should be in Singapore! My research adviser has a lab there, so the trip is for work. Hopefully my thesis work will be in good shape and I'll have some free time to go eat lots of delicious food! I'm definitely thinking of the Top Chef finale that was in Singapore a couple years ago...(by the way, I wrote and scheduled this post before I left, so you aren't going to get any more details right now about what I've been doing or eating).

What country would you visit just based on the food?

Tofu salad sandwiches
Adapted from In the Kitchen with A Good Appetite
Serves 2

8 oz. extra-firm tofu, drained, excess liquid squeezed out with paper towels, and chopped
2 scallions, chopped
1/4 cup mashed avocado
3 tbs minced sweet pickle
4 tsp Dijon mustard
Salt and freshly ground black pepper
4 slices whole wheat, pumpernickel, or German dark wheat/rye bread

Mix together tofu, scallions, avocado, pickle, and mustard. Season mixture to taste with salt and freshly ground black pepper. Divide mixture among two pieces of bread and top with remaining bread. Grill sandwiches in a panini press and serve. (Alternatively, you can toast the bread before making the sandwiches)