Sunday, March 16, 2008


Tofu "Egg" Salad is a staple in my diet. I make it about once a week or two weeks. It just is so amazing. There are a lot of different recipes out there but my favorite is the one in "How It All Vegan!" by Sarah Kramer and Tanya Barnard.

I posted this recipe before but it deserves special mention because I love it so much. I eat it just out of the bowl or as a sandwich or stuffed in pita or tortillas.

If more people knew about this salad mix, I think that regular egg salad would be abandoned for this more healthful alternative.

Tofu "Egg" Salad:

1 14oz. or 16 oz. firm or extra firm tofu, drained and pressed
1/2 cup soy mayonnaise (I use Vegenaise. It's truly amazing.)
4 tbsp. chopped fresh parsley
2 tbsp. dried parsley
1 pickle, minced
1-1/2 tbsp. prepared mustard i.e. the squeeze bottle kind
1-2 stalks green onion (spring onion), chopped (optional)
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.

1 comment:

Roxy said...

Yum! Thanks for the idea Kyle :) I've made this twice now, and it was awesome.