I'm not fooled by tofu being egg. It's not like it, we know it, and it's just not the right ingredient for certain recipes like...egg salad sandwich. Enter - Follow Your Heart VeganEgg - this definitely feels like an egg without the chicken and cholesterol, but with all the flavor and texture I was looking for. Bonus: It's super easy to make!

Vegan Egg Salad Sandwich with FYH VeganEgg
Recipe makes 2-3 servings

4 TB          Follow Your Heart VeganEgg (for 2 "eggs")
1 Cup        Cold water
1 TB          Dijon mustard
2 TB          Vegenaise
1/4 tsp      Paprika
Salt & Pepper to taste
1/4 Cup     Chopped green onion (white/green parts)
1               Celery stick chopped small

1. Follow instructions on VeganEgg box to make 2 eggs. Mix 4 TB of powder to 1 cup cold water. 
2. Scramble the eggs. After cooking, lay out the eggs on a flat surface to cool.
3. After the eggs have cooled, chop them into small pieces and put them in a bowl. Mix in the mayo, mustard and spices. Then, mix in the celery and green onion.
4. Place a few scoops of the egg salad on toasted bread and enjoy!