Eggless & Olives Sandwich

When I was a kid, one of the sandwiches my mother loved to make was something we called eggs and olives. It was basically an egg salad made with loads of green olives. I’ve never been an egg lover, but this sandwich was a favorite because there’s so much good olive flavor.

Alex doesn’t like olives, so this is something I will get to enjoy all by myself. Although I’ve made a great tempeh not-chicken salad, I wanted to veganize eggs and olives by using tofu. You don’t really need a recipe, but I checked out a tofu "egg" salad recipe.

I don’t have a recipe to share with you because I didn’t make any precise measurements. Basically, I pressed a block of firm tofu, kept half for another recipe, and diced half for this salad. I used Vegenaise and mixed in some of the liquid from my jarred green olives, along with some turmeric and cumin. Then I folded in the tofu and copious sliced green olives. That’s it.

I actually made this last night and enjoyed a sandwich for lunch today, on toast, with lettuce and a generous sprinkle of seasoned salt.

I eat lunch at home almost every day, so it’s great that I don’t have to buy a ready-made lunch, but sometimes I get weary of eating leftovers, especially when I don’t want two hot meals in a day. I doubt I’ll eat eggless and olives often, but it’s a nice treat and it’s comforting to enjoy a better version of a longtime favorite. (The Beanie Burger Biscuit Pie is coming, I promise, as soon as it’s oven weather again.)

I’ve never met anyone else who has heard of this kind of sandwich. What do you think, is this weirdo food? Mother, are you reading this? How did you come up with this? Would you try it with tofu?