It's Friday, and I have this big ol eggless "egg" salad sandwich. WOW does it get better than this!?
If you know me, you know how close I am with my Grandparents. My Papa and I chat on the phone on my way to work almost every morning, and most nights when I get home from work. To this day, he teases me over my vegan lifestyle, and 9 times out of 10 refers to my food as "grass". Yes. Just grass. Because that's obviously all I eat, right?! Actual quote from last weekend "I'm going to send you out back when you come over because I need my lawn cut." -_- but why.
So, every time I tell him what's cooking for dinner, his response is usually, "Wow you always cook such interesting dishes." And I always reply, "SEE! Not grass, and always so good." Until the other day it came down to a challenge. I told him to think of annnnything he eats, and I'll make it Vegan. You KNOW this is going to get interesting. But in the meantime, thought I'd beat him to the punch with a completely egg free egg salad. Something he makes allllll the time, and I basically grew up eating. Long story short, I made this over the weekend for him, he did not completely enjoy it BUT my grandma said it was great! And to me, that's a seal of approval because when it comes to replicating a dish, she is a tough critic. PLUS, Sydney said it was so good that she even finished off the leftovers. I'd consider this a win. Sam - 1, Papa- 0
I think it's the Black Salt (which is actually pink in color) that really kicks this dish into gear. I ordered mine here on Amazon if you're finding it hard to locate. Anyway, if you think about it, Eggs really don't have that much of their own flavor. And in egg salad, its really everything that goes into it that makes it. So my creation (inspired by so so many tofu egg salads I've seen in the past) is here. And I couldn't be more happy to have a new staple in my fridge. Give it a go! Enjoy ;)
I N G R E D I E N T S:
- 1 14 oz block of extra firm tofu, pressed
- 1/2 cup of vegan mayo
- 1/4 cup of celery, diced small
- 1 Tbs of fresh green onion/scallions, diced
- 1 Tbs of nutritional yeast flakes
- 1/2 tsp of turmeric
- 1/2 tsp of black salt (a must! it gives it the eggy flavor)
- Sea Salt + Pepper, to taste
TOFU PREP: First, you should press as much water as possible out of the tofu. It doesn't have to be completely dry, but better to be pressed. How I do it- On a slight angle next to the sink, I put my tofu on a cutting board, and place a plate on top, with a cast iron pan carefully balancing on top of that. The water pushes out and drips into the sink. Press for about 20 minutes while prepping everything else!
EGG FREE NOMS: In a large bowl, crumble the pressed tofu with your hands. Add in all ingredients and mix well until combined, and your tofu is crumbled enough to resemble an egg salad. Taste and adjust with additional sea salt & pepper, and more mayo if you prefer it a bit more creamy. Enjoy on toasted bread, topped with my personal favs- greens, tomato, pickle + onions. gimme gimme