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.

Curry "Chicken" Sandwich – But Make It Vegan
for Environment911.org
July 2021

I've made a similar type dish with chickpeas before, which are much quicker if you want something stat, but if you want to try a new texture, give soy curls a try.

It was my first foray into them as a chicken substitute and honestly, I was quite impressed. They really hold the flavor well, and it was even better the second day – so I’d recommend making it the day before you’re going to eat it.

Many health food and vegan shops will have the soy curls, but you can also purchase bags from the internet.

Serves 2-3
(Can be doubled)

INGREDIENTS:

- ¾ cup soy curls
- 1 1/4 veg broth or a vegan chicken-style broth
- ½ cup finely diced celery
- ¼ cup finely diced red onion
- 1/3 cup vegan mayo, more if needed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tsp of curry powder (more to taste)
- salt and pepper, to taste

- bun or lettuce cups for serving

INSTRUCTIONS:

Bring the broth to a low boil (or use a cup of water and add a vegan Boullion cube and dissolve) and then remove from heat.

Place the dried soy curls in the broth and gently stir around until they are fully covered with it.

Chop the onion and celery into finely diced pieces. In a small bowl, place the vegan mayo, and the rest of the spice and mix until evenly distributed.

After the curls have soaked for 8-10 mins, drain them and place them on a tea towel to dry.

You can chop them up at this stage and use them as is, but you can also toast them lightly in a very lightly oiled frying pan until they get slightly browned.

Once ready, combine everything into a bowl, adding more mayo if needed. Taste for seasoning, esp. the curry powder. And either serve straight away or let cool in the fridge.