I don’t know about you, but the first time it hits 60 after a long winter, I be like SUMMER STARTS NOW, SNITCHES. I may or may not have pissed from my eyes every day last week when it was 30 and I was barelegged at work, but no matter, because summer. If you commit to the good weather happening, it comes sooner (THAT’S HOW METEOROLOGY/WEATHER WORKS). I guess if you can’t get on board with calling it summer just yet, it would also be permissible to say it’s spring.
Spring means no more casseroles or sweaters or going to bed at 5pm or heating yourself from the inside with intravenous pumpkin spice lattes. Spring is for refreshing cocktails and feeling the sun on your skin and bright clothing and food that is easily packed up and thrown in your backpack when you go adventuring. Every year about this time of year I start making sandwiches with loads of fresh veggies and spreads for light, tasty, portable noms.
I was never a fan of tuna salad when I was a kid (my mom put mayonnaise in my hair when I had head lice at age seven and I didn’t like the smell of it), so this was truly one of the first “tuna” sandwiches I’ve ever eaten. I forced-fed it to Ben and he agreed it was pretty tasty and then asked me to please stop force-feeding him. This stuff is great between two slices of toast, eaten on crackers, or spooned into your face hole straight up, if that’s how you roll.
Tempeh Toona Salad Sandwich
Makes 4 sandwiches
- 1 package tempeh, crumbled up
- 3-4 tablespoons vegan mayonnaise (enough to make the mixture loose)
- 1.5 tablespoon dijon mustard
- 2 celery stalks, sliced
- salt, to taste
- pepper, to taste
- 8 slices of your favorite bread, toasted
Simply combine everything in a medium bowl and mix well to incorporate. Season with salt and pepper to taste.