Eggs-actly what the vegan ordered
This is one of those vegan recipes that everyone likes. Even people who don’t like tofu like this…despite the fact that tofu is the main ingredient.Egg salad is one of those comfort foods from most people’s childhoods. Smooth and creamy with a bit of crunch just to keep it interesting. Most people eat it on plain old white bread with maybe a pickle or some celery.
Well, egg salad has grown up and the eggs are gone.
Extra firm tofu, with the moisture soaked out of it, kind of has the texture of egg whites and because of its neutral taste, it takes on the flavors of the ingredients with which it is prepared. (I have people tell me all the time, “I don’t like tofu.” Well, a) tofu itself has no flavor, so there isn’t anything to dislike and b) you just haven’t made it right.
So, here’s a basic tofu recipe that anyone can make and everyone will enjoy.
Tofu is low in calories, contains a relatively large amount of iron and contains little fat. Depending on the coagulant used in manufacturing, the tofu may also be high in calcium and magnesium. Tofu also contains soy isoflavones, which can mimic natural human estrogens.
If you must, plop this salad in between two slices of white bread. I prefer it sandwiched between a couple of thick slices of dark, multi-grain bread fresh from the oven. Or just serve it on a plate with some whole wheat crackers…any way you serve it, you’ll love it.
Vegan Egg Salad
2 containers of extra firm tofu
1/2 cup soy mayonnaise
3 tablespoons Dijon mustard (Honey Mustard is good too, but higher in calories)
1 teaspoon cayenne pepper
1/2 cup red onion, diced
1/2 cup each, green and red pepper, diced
1 tablespoon chopped dill (fresh or dried)
1/2 cup green onion, diced
salt and pepper to taste
· Cut tofu blocks into quarters, wrap the pieces in a cloth napkin or cheesecloth and set them on a cookie sheet, with another cookie sheet on top, weighted down with some heavy canned goods.
· Set the weighted down quarters sit in the refrigerator for at least 20 minutes or overnight.
· Chop the tofu into chunks and crumble some of the pieces to vary the texture a bit.
· Mix tofu well with remaining ingredients.
· Chill and serve.
Vegan
1/2 cup soy mayonnaise
3 tablespoons Dijon mustard (Honey Mustard is good too, but higher in calories)
1 teaspoon cayenne pepper
1/2 cup red onion, diced
1/2 cup each, green and red pepper, diced
1 tablespoon chopped dill (fresh or dried)
1/2 cup green onion, diced
salt and pepper to taste
· Cut tofu blocks into quarters, wrap the pieces in a cloth napkin or cheesecloth and set them on a cookie sheet, with another cookie sheet on top, weighted down with some heavy canned goods.
· Set the weighted down quarters sit in the refrigerator for at least 20 minutes or overnight.
· Chop the tofu into chunks and crumble some of the pieces to vary the texture a bit.
· Mix tofu well with remaining ingredients.
· Chill and serve.
Vegan
