Summer is almost here and it’s time for festive salads and sandwiches. As a child, I always loved egg salad, so I have come up with this fabulous substitute that mimics the taste and texture of my childhood favorite!
I like to make this salad ahead of time and serve it well chilled, but it’s also tasty at room temperature, right out of the mixing bowl. Turmeric lends this salad a beautiful color and also has impressive health benefits. For a delectable luncheon entrée, serve a scoop of this salad atop mixed baby greens, garnished with cucumber slices and red bell pepper strips, with whole-grain crackers or flatbread on the side. Or try it as a delightful sandwich spread served on crusty rye bread with tomato, lettuce and dill pickle. Great for a summertime picnic!
Eggless Egg Salad
MAKES 3 TO 4 SERVINGS
14 to 16 ounces firm regular tofu, drained
2 tablespoons vegan mayonnaise, plus more as needed
1 heaping tablespoon dijon mustard
1 carrot, diced
1 small stalk celery, diced
2 teaspoons chopped fresh parsley or basil (optional)
1⁄2 to 1 teaspoon italian seasoning
1⁄4 teaspoon sea salt
1⁄4 teaspoon ground turmeric
Freshly ground pepper
Put the tofu in a medium bowl and mash with a potato masher or large fork until crumbly. Add the vegan mayonnaise and mustard and mash until well combined and the mixture has the desired consistency. Add the carrot, celery, optional parsley, italian seasoning, salt, and turmeric and stir until thoroughly combined, adding more vegan mayonnaise, 1 teaspoon at a time, as needed to achieve the desired consistency. Season with pepper to taste. Serve chilled or at room temperature.
NOTE: This salad makes a super sandwich filling. Use whole- grain bread spread with vegan mayonnaise or mustard or both. Add romaine lettuce or sprouts and sliced tomato. Serve the sandwiches with dill pickle spears and sweet potato chips on the side if you like.
RECIPE: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011/ Published by: Book Publishing Company