Some months ago I found this recipe for "egg" salad that uses tofu instead of eggs in a Light & Tasty magazine. I'm honestly not sure why there is a need for such a recipe, unless you are allergic to eggs (but then you'd also have the matter of the mayonnaise to deal with). It turns out, however, that we have another use for it; Neil is really bothered by the texture of hard-boiled eggs. But not, for some reason, by the texture of tofu. So we tried this recipe and it was actually really good. I just made it again today and thought I'd post it. It would also be excellent with eggs instead of tofu.
Better Than Egg Salad
1/4 cup chopped celery
2 green onions, chopped
1/4 cup reduced-fat mayo
2 tablespoons sweet pickle relish
1 tablespoon Dijon mustard
1/4 teaspoon ground turmeric
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 package (12.3 oz) silken firm tofu, cubed
8 slices whole wheat bread
4 lettuce leaves
In a small bowl, combine the first eight ingredients. Gently stir in tofu. Spread over four slices of bread; top with lettuce and remaining bread. (I love how these instructions assume that you’ve never assembled a sandwich before.)
3 comments:
Variations on this "egg" salad recipe are pretty common for vegans. There are vegan versions of mayo so with vegan mayo and tofu you can get a pretty good approximation of egg salad without any actual eggs.
Ah yes, I didn't even think about veganism! That would make sense.
Now I am *really* craving egg salad. I'll have to get tamago tonight to make up for it!
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