How about something for Tasty Tuesday? This recipe for Vegan Egg Salad came out way better than I expected.
If you are trying to cut back on eggs or just want to try something new with tofu, you should give it a go!
The key is using medium firm tofu, I can't always find and firm tofu will work as well but the medium firm tofu has the closest to egg consistency.
After pressing the tofu, I cut it into strips and then tiny bits, squeezing out any remaining excess liquid that I could on a tea towel.
Put the tofu bits in a bowl and gather your ingredients. For spices I used chives, dried mustard, turmeric and black salt (for the eggy flavor).
For creaminess I added vegan mayo and Dijon mustard. I started with 1/4 cup of mayo but I suggest starting with a tablespoon or two and working up. I added 2-3 TBS of Dijon.
The spices I added to taste, starting with 1 tsp chives, 1 tsp ground pepper, 1 tsp turmeric and 1/2 tsp black salt. Stir and mix and adjust seasonings if necessary.
I also added some black pepper to taste. A little pinch of onion powder is nice too.
I like the combination of a pumpernickel wrap with the egg salad. A few scallions give it a little crunch.
Enjoy by itself or in a sandwich, even better the next day!
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5 comments:
How creative!
A pumpernickel wrap! Where did you find those?
I love pumpernickel. :-)
I used to make a vegan scrambled egg years ago inns similar way. Very tasty.
This sounds so good Heather and I will give this a try.
This looks yummy. I need to make some for lunches. I'm looking for good, healthy lunch ideas for the New Year!
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