13518Edgy Veggi e: Eggless ‘Egg Sala d’
- Aug 6, 2014Edgy Veggie: Eggless ‘Egg Salad’Eggless Egg SaladSo basic, it’s barely a recipe, so creamy and comforting, you’ll forget it’s eggless. Firm tofu stands in for hard-boiled eggs, offering all of the protein and none of the cholesterol. Mustard, turmeric and nutritional yeast add a depth of flavor and echo the sunny color in egg yolks.Feel free to customize with favorite egg salad add-ins such as sweet pickle relish, chopped olives, a dash of paprika or curry powder or a tablespoon or two of your favorite fresh herbs, finely chopped.8 ounces (1/2 block) firm tofu, pressed to release excess water and blotted dry1 stalk celery, diced1 tablespoon scallion, finely chopped2 tablespoons vegan mayonnaise1/2 teaspoon nutritional yeast*1/2 teaspoon turmeric1 teaspoon prepared mustard1 teaspoon lemon juice or apple cider vinegarsea salt and freshly ground pepper to tasteIn a medium bowl, mash tofu with a fork as you would hard boiled eggs, until the tofu is crumbly but still has some texture.Add the diced celery and chopped scallion. Stir in vegan mayonnaise, nutritional yeast, turmeric, mustard, lemon juice or apple cider vinegar.Season with sea salt and freshly ground pepper to taste. Makes 2 to 3 servings. Recipe doubles easily.* A fabulous dairy-free cheesy-tasting golden powder available in the baking section of Whole Foods and many other natural food stores. Vegan bonus — several brands are B-12 fortified.Per serving: 84 calories (53 percent from fat), 5 g fat (1 g saturated, 1 g monounsaturated), 0 mg cholesterol, 6 g protein, 4 g carbohydrate, 1 g fiber, 92 mg sodium.