superdumb supervillain: Meatless Monday - Tofu "Egg" Salad

Monday, August 18, 2014

Meatless Monday - Tofu "Egg" Salad

When I was in college in Austin, most of my friends were vegetarians. As one of the few among us who actually liked to cook, I made a ton of meatless meals. I've never gone over to the other side, being awfully fond of a good Southern pulled pork BBQ sandwich or a slice of pepperoni pizza, but I still don't think every meal needs to be centered upon some kind of animal protein. 

This eggless tofu "egg" salad was one of my personal favorites back in the day and I'm thinking about bringing it back for school lunches. Have you tried it? It's so good. Well, if you like egg salad. If you're anti-egg salad or mayonnaise, I would steer clear. Otherwise, you should totally give it a go. Makes great sandwiches or a nice protein source on top of a bed of greens. Especially spicy arugula!

Eggless Tofu Salad

Created by House Foods America

1 (12 oz.) pkg House Foods Tofu Premium or Organic Extra Firm or Super Firm, drained and pressed
2 whole celery stalks, minced
1 Tbsp Dijon mustard
2 Tbsp relish (dill)
¼ tsp garlic powder
¼ tsp onion powder
2 Tbsp vegan mayonnaise
Pinch of turmeric
Dash black pepper
Dash salt
Pinch of dill (optional for garnish)

Mash tofu with fork or crumble into a large mixing bowl.  Combine celery, Dijon mustard, relish, garlic powder, onion powder and vegan mayonnaise with tofu.  Add remaining spices and mix well.  Chill in refrigerator for 30 minutes before serving. Enjoy

Serves 4

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