Wednesday, June 20, 2012

Eggless Salad


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.


Eggless Salad
1 pkg extra firm tofu (organic, non GMO)
chopped dill pickles
chopped celery
grated carrots
Vegenaise, or other vegan mayo
dijon mustard
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.

3 comments:

Celeste Kemmerer said...

That sounds very good! I have a couple of eggless salad sandwich fillings and I always forget how much I like them until I see another one. It's about time to make one. I'm not completely vegan, but my chickens are not laying well right now and I don't have enough eggs for egg salad.

Jean said...

I love it and I am starting a pinterest board of vegan foods with this as the header!

Jill McKeever said...

I made this for the first time the other day, from another recipe. The other recipe didn't mention pressing the tofu, but now I know how they would help the texture.

I'm going to try it your way next. THANK YOU for keeping it simple.