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13518Edgy Veggi e: Eggless ‘Egg Sala d’

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  • arlen baden
    Aug 6, 2014
      Edgy Veggie: Eggless ‘Egg Salad’

      Eggless Egg Salad
      So 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 dry
      1 stalk celery, diced
      1 tablespoon scallion, finely chopped
      2 tablespoons vegan mayonnaise
      1/2 teaspoon nutritional yeast*
      1/2 teaspoon turmeric
      1 teaspoon prepared mustard
      1 teaspoon lemon juice or apple cider vinegar
      sea salt and freshly ground pepper to taste
      In 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.