Friday, August 3, 2012

Totally Egglessent, Get It?

Tofu scramble is a vegan right of passage. So is this tofu egg salad. And everyone and their vegan brother has their own awesome recipe, but I'm partial to my own. This was a favorite among my students when I taught a compassionate eating class at church. If you're feeling adventurous, give this one a try. I think this is best on toasted rye bread with fresh tomato slices.

You'll need:

  • 1 pkg super firm tofu-(NOT IN THE ASEPTIC PACKAGE!) pressed and set aside.
  • 1/4 c. vegan mayo
  • 1/4 c. vegan sour cream
  • 1/3 c. nutritional yeast
  • 1/8 c. prepared mustard
  • 1T  prepared horseradish-(look for veganness! some have egg yolks in them, blech.)
  • 1T fresh chives or 1/2T dried
  • 1/4 c. fresh parsley
  • 1T fresh chopped dill-- FRESH!
  • bragg's liquid aminos to taste
  • black pepper to taste
  • 2t onion powder
  • 1/2T ms. dash table blend
  • 1t garlic powder
  • 2t celery flakes or 1/4 c. chopped celery

Squish your tofu by hand and mix all other ingredients in with a spoon. Let sit in the fridge for at least an hour or so to let the flavors meld.  Feel free to add more vegan mayo if  you want, but the herbs do a good job of amping the flavor of everything else.

1 comment:

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