Mom and I both don't like egg-salad, but we both enjoy this in a sandwich - having some in the fridge is an easy way to have a quick snack while you're planning something else for dinner.
This IS a vegan recipe, but I'm not a vegan (at least not yet)... I just prefer some vegan things over the non-vegan versions. This recipe calls for Vegenaise, which is a vegan mayonnaise. It is MUCH better for you in terms of fat and cholesterol, and I actually prefer the taste!
Vegan Egg-Salad
1 package extra-firm tofu (I use Nasoya brand)
2 tbs Bill's Best Chik'Nish seasoning (I didn't have quite enough, so I added about 1/2 tbs of McKay's Chicken Seasoning)
1/2 to 1 cup Vegenaise
Optional Additions:
chopped onion, celery, pickles
(I used about 1/4 cup of dill pickle relish and a few twists of black pepper)
Press the excess water out of the tofu. The easiest way for me to do this is to place the brick of tofu (out of the package) between two salad plates and squeeze over the sink.
In a medium sized bowl, mash the pressed tofu with a fork until crumbled up into small pieces. Add chicken-style seasoning and mix well.
Add Vegenaise and stir, add enough to make the spread the consistency you want. Add any extras (onion, celery, pickle, pepper, etc.). Cover and refrigerate.
For a quick snack you can spread some Vegan Egg-Salad in a 1/2 of a pita. Mom likes to add a few grape tomatoes in the pita, too.
This recipe is also the start of my Grandma's Potato Salad, which I LOVE.
1 comment:
I think the recipe originated with the Bill's Best company, the makers of the seasoning. Both it and the Vegenaise are essential to the success. Substitutions don't work (although I'm glad to see that adding a little of the McKay's was o.k. in a pinch).
This keeps longer than real egg salad.
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