Wednesday, June 20, 2012
I thought I posted this recipe some time back, but I can't find it. Oh well! It's good enough to make over and over again, and it changes a little bit every time I make it. This time it was for our little Father's Day picnic by the Rio Grande. Rick, the resident dad/grandpa around here, requested eggless salad sandwiches, and since I'm cooking with so little oil and fat these days, I didn't mind going for a touch of mayo on a special day. Little man Jacob liked the "sammies" too.
1 pkg extra firm tofu (organic, non GMO)
chopped dill pickles
Vegenaise, or other vegan mayo
paprika and/or turmeric
salt and pepper
Place the block of tofu in a clean dishtowel and squeeze as much water out of it as possible.
Crumble the tofu into a large bowl. Stir in the pickles, celery, and carrots. Add mayo and mustard in any proportions you like. I go light on the mayo and heavy on the mustard. Add paprika and/or turmeric for color and subtle flavors. Add salt and pepper to taste. Just like "regular" egg salad, this version is great in a sandwich, rolled up in a crunchy lettuce leaf, or as a spread on crackers.