Looking back on myself when I first met Lindsay, I see a very different person than who I am today. Aside from progressing in more conventional ways such as enrolling in college, I’ve also come a long way in healing my previously fraught relationship with food and understanding my identity as an activist (read all the details here!). After freshman year of college introduced me to a multiplicity of societal oppressions that existed among the speciesism that had first kindled my activist flame, I found myself seeking to combat not only the exploitation of non-human animals, but also such harmful “isms” as capitalism, colonialism, racism, sexism, ableism, neoliberalism, homophobia, and more.
Me and my vegetable garden in my hometown of Madison, WI.
Today, I seek to work at the intersections of these various oppressions – still focusing my energies in the animal rights movement, but remembering in theory and practice that the liberation of non-human animals will not come without the liberation of oppressed humans (and vice versa). With these intentions at the forefront of my activism, I serve as co-president of the Vassar Animal Rights Coalition (VARC), as intern and contributing writer at the multimedia hub of animal activism known as Our Hen House, and as the blogger behind my humble corner of the internet Farmers Market Vegan. When not writing, blogging, or organizing campus events, I enjoy cooking and baking, practicing yoga, and biking.
One of the recipes that I’ve most enjoyed cooking lately is a Tofu “Egg” Salad Sandwich accompanied by Maple-Buffalo Cauliflower. In deep adoration with all things sandwiches, maple syrup, vegan mayonnaise, and big bold flavors, these concurrent recipes adequately serve as my kind of comfort food. They also showcase the enormous positive leap that I’ve made in my psychological health in regards to my relationship with food, as many of the ingredients in these recipes sat on my past list of “taboo” foods despite their truly nourishing potential. I hope you’ll find these recipes as fulfilling – mentally and physically – as I do.
Huge thanks to Lindsay for featuring my post on her fabulous blog! Check out her post on my blog, Farmers Market Vegan, at this link. I’d also love it if you connected with me on Facebook, Twitter, and Pinterest!
Tofu “Egg” Salad Sandwich
14 oz (1 package) firm tofu, frozen and thawed
1/3 cup scallions, thinly sliced
2 tbsp fresh parsley, minced
2 tbsp fresh dill, minced
2 cloves garlic, minced
½ cup vegan mayonnaise (Organic Vegenaise & Just Mayo are my favorites)
¼ cup Dijon mustard
2 tbsp apple cider vinegar
1 tsp maple syrup
3 tbsp nutritional yeast
1 tsp onion powder
¼ tsp cayenne powder
1 tsp turmeric
½ tsp freshly ground black pepper
8 slices whole-grain sandwich bread, toasted (gluten-free if necessary; I like Ezekiel sprouted grain breads)
1 ripe avocado, peeled and sliced into quarters
In a medium-sized bowl, crumble the tofu. Add the rest of the ingredients except the bread and avocado, and mash everything together until well-combined.
Mash one slice of avocado on each of four pieces of the toasted bread. On each of the remaining pieces of bread, spoon a quarter of the tofu salad. Sandwich one piece of avocado toast on top of each of the tofu salad toasts. Serve with Buffalo-Maple Cauliflower (see below).
1 medium head cauliflower, trimmed and separated into smallish florets
1 ½ cups red hot sauce (such as Frank’s or homemade)
2 tbsp maple syrup
Preheat the oven to 450ºF. Line a baking sheet with parchment paper.
In a large mixing bowl, place the cauliflower florets. In a separate, smaller bowl, whisk together the hot sauce and maple syrup. Pour the hot sauce mixture over the cauliflower and stir until well-coated.
Place the coated cauliflower on the prepared baking sheet and roast for 20-30 minutes, or until tender and nicely browned.