Vegan Egg Salad – But Make It Vegan
for Environment911.org
Every now and then I get a craving for an egg salad sandwich but between the eggs and the mayo, it just ends up being too much for me.
When I found out I could make something that tastes almost exactly like it with Medium-Firm Tofu, and it would have the same texture, I knew I needed to give it a try.
Since then, especially with the addition of Shani Seasoning (a Vancouver company), it’s become a lunchtime favorite for me.
I even made it for an afternoon tea with friends and blew their minds that it wasn’t actually eggs!
INGREDIENTS:
- 1 package of medium-firm tofu (this firmness is KEY)
- ¼ cup of vegan mayo (you might need more to taste) (can also sub a mashed avocado)
- 2 green onions, finely chopped
- 1 celery rib, diced (optional)
- 2 tsp of Shani Seasoning *
- crusty bread
- sprouts or lettuce
* If you cannot find Shani (they ship world-wide), a mix of turmeric, black salt, and fresh ground pepper will work. Taste for seasoning.
INSTRUCTIONS:
Drain the tofu and press to release excess water. You can use a tofu press or wrap the tofu in a clean tea towel and weigh it down with heavy books for at least 10 minutes.
Roughly chop the tofu into small squares (like you would with egg), but you can also optionally finely crumble some of it to give the texture that the yolk has.
Mix the seasoning in with the mayo, and then the mayo, green onion, and optional celery in with the tofu.
Taste for seasoning, and you might need a bit more mayo to hold it together.
Chill until ready to use, and serve on some good crusty bread with your favorite lettuce or sprouts.
