This is one of my favorite recipes that I've discovered so far. It's Faux Egg Salad. I make it at least once every week or two. I love it on toast or just plain. Be careful though, and carry a pack of gum on you if you go out because this dish contains garlic. Knock them vampires dead!!
First, I started with drained and crumbled tofu. If you don't know how to sufficiently drain tofu, take the block out of water package and squeeze excess liquid out. Then, place tofu on top of either a cloth towel or a few sheets of paper towel. Add another towel or paper towels on top of the tofu block and apply weight. I use a medium pot with a couple heavy cans inside (this is to press the water out of the bean curd product.) Set for 45 minutes to an hour. Afterward, crumble or mash tofu into a medium mixing bowl and set aside.
This is the plain crumbled tofu drained and ready to use:
This dish comes from a book called "How It All Vegan!" by Tanya Barnard & Sarah Kramer.
1 14oz. or 16 oz. firm or extra firm tofu
1/2 cup soy mayonnaise (I use Vegenaise. It's truly amazing.)
4 tbsp. chopped fresh parsley
2 tbsp. dried parsley leaf
1 pickle, minced
1-1/2 tbsp. prepared mustard i.e. the squeeze bottle kind
1-2 stalks green onion (spring onion), chopped
1 large stalk celery, diced
1-2 cloves garlic, minced
1 tsp. salt
1/4 tsp. turmeric
Crumble or mash tofu into a medium mixing bowl and add remaining ingredients. Mix together well and chill before serving.
As all vegan dishes, this contains no cholesterol and is fairly low in calories per serving (this is not a low-sodium dish.)
And mine turns out looking like this, after some garnishment, of course:
This is a wonderful alternative to high-cholesterol, high-fat egg salad, but it tastes exactly like the original or better. So get out there and make your heart happy! You can really fool non-vegans with this recipe if that's your schtick.
Serve on crackers, bread, or just use your dirty fingers and dig in!