Wednesday, January 5, 2011

Eggless Egg Salad

Egg salad is one of those foods that you either really like or really dislike. I happened upon this recipe at Happy Herbivore and had to give it a try. The only real change I made was leaving out salt all together. It's fine to us without the extra salt (plus I've never heard of black salt). If you get a change go check out Happy Herbivore, she has lots of awesome vegan recipes. I like to eat this on party sized rye bread slices (but forgot to take a cool pic of it that way!)
  • 12 ounces firm tofu
  • 1 tablespoon Braggs
  • 1 celery stalk, minced
  • tablespoons nutritional yeast
  • tablespoons Dijon mustard
  • 2 tablespoons dill pickle relish
  • ½ teaspoon turmeric
  • ¼ teaspoon mild curry powder
  • ¼ teaspoon garlic powder
  • 2 tablespoons onion, minced
  • 2 tablespoons vegan mayo

Press tofu for at least 20 minutes. I put it between paper towels and put a small (but heavy) cast-iron skillet on it.

In a medium large mixing bowl add remaining ingredients.

Stir until well combined.

Crumble tofu into a large mixing the bowl. Let set for a few minutes (this allows the flavor to merge but also enhances the yellow coloring). Stir again.

Taste, adjusting spices as necessary. Add black pepper to taste and serve.


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