A Tale of Two “Egg” Salads

My family came over for brunch a few weeks ago.  I was feeling a springtime menu and decided to make vegan lemon muffins and chocolate zucchini bread, bagels with lox and all the trimmings, a fruit salad and egg salads.  My kids are always up for egg face sandwiches (a work of art below) but I forgot about my old favorite, my Sunny Tofu Salad.  This was great because my vegan sister would appreciate this eggless salad.  However I realized my recipe is not actually vegan, just vegetarian because I use yogurt.  I thought about soy or coconut yogurt but wouldn’t have the neutral taste.  Instead I discovered Vegenaise.  There’s a whole cold section at Whole Foods with vegan products, which I find very helpful (vegan sausages, cheeses, tofu, seitan).  I decided to try Vegenaise, but which one to buy?  There’s original, low-fat, grapeseed, soy free and I can’t even remember what else.  I was overwhelmed for a moment and then just decided original was the best bet.  O.K. I am not a spokesperson and no one gave me a coupon, but let me tell you I am definately a fan.  I’m not big on mayonaise, but somehow I like this.  It’s not greasy and seems a bit sweeter than mayonaise, and now I have found plenty of uses – cooking vegan and otherwise.  It’s lower in fat than mayonaise, but this still isn’t a diet product.

The egg and nonegg salads were a hit with my family, and completely finished.  I highly suggest the two “egg” salad options to try to please all kinds of diets at your next brunch (maybe Easter this week) or sandwich face party anytime.  The eggless salad is below.  You’ll find my Egg and Olive Salad as well as some hard boiled egg tips on a past Easter blog – click here.

Sunny Tofu Salad

(page 72 from Petit Appetit: Eat, Drink and Be Merry)

This was inspired by a sandwich I had from Whole Foods Market. It’s the same idea as egg salad but uses tofu in place of egg. The mustard still gives the sunny color of egg yolks. Stuffed into pita bread or rolled into lettuce leaves this is a tasty vegetarian option for those not eating eggs. It is also is a nice addition to a party platter.

 

Makes about 1½ cups

 

8 ounces organic extra-firm tofu, drained

1 tablespoon organic whole-milk yogurt (or Vegenaise for Vegans)

1 tablespoon chopped green onion (optional)

1½ teaspoons prepared mustard

1 teaspoon freshly squeezed lemon juice

1 teaspoon chopped fresh dill or ¼ teaspoon dried

1/8 teaspoon salt

 

Place tofu on a cutting board lined with a kitchen towel or paper towels. Gently squeeze tofu between towels to remove excess liquid.

Put tofu in a medium bowl and crumble apart using a fork. Add yogurt or Vegenaise, green onion (if using), mustard, lemon juice, dill, and salt and mix to combine.

 

Go Green!  Be sure to buy organic tofu.  Non-organic tofu is more than 84 percent likely to be genetically modified.

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Day 5 – Hunger Challenge

son's breakfast - note: the last piece of toast

I feel bored writing about our mornings, there’s so much of the same.  Oatmeal with almond milk and half a banana for me.  My daughter shared some oatmeal and a few slices of apple and grapes.  She put up a little fuss at breakfast.  My son got up earlier and ate the last piece of toast (along with yogurt, aple and a bowl of cereal).  I imagine this would be a regular problem in a large family, but it doesn’t happen much with only two kids.  Even the bread heel wasn’t an option as I used it for my tuna melt the other night, knowing no one else would want it.  We usually put the ends in the freezer to have on hand when we feed ducks at the park.

son's lunch, again
daughter's lunch
my lunch

While I was making my son’s lunch – he just keeps requesting the same turkey wrap, carrots, pretzels and grapes –  I decided to make a few hard boiled eggs.  My daughter loves making egg salad face sandwiches and I thought she’d like that for lunch with me.  I even went to the store and used up close to the last of my money (bread, carrots, flatbread, avocado, tofu, chicken, tortillas).   But no, she didn’t want that.  I enjoyed my sandwich – with no face.  She said “Why didn’t you make a face?”  I said “Because if you don’t have one there’e no one for my face to talk with.”  She had sunflowerbutter and fruit spread wrap, carrots and grapes.  There was one addition.  Cucumber slices.  The garden mom gave it to us at school pick up.  Score!

 

The afterschool snack was not exciting as we had 15 minutes to unpack bags, eat something, fill water bottles and change for soccer practice (both kids).  They had a Clif Z bar, as did their coach dad.  They hadn’t had one in a while and I keep them on hand for hiking or an emergency snack at a sports game/practice.  So this seemed like a treat.  My son remembered he didn’t eat his pretzels at lunch, so he packed them up for after soccer.  He’s now being resourceful and planning against hunger.

 

So I was glad I was able to buy more things today.  It wasn’t much, but staples we ran out of and a few things to get us through dinners.  I went to Trader Joes’ again, eventhough I usually buy meat, fish, chicken at Whole Foods.  It’s too too expensive for the challenge for these items.  I did still buy organic.  I also was happy to see the product demo for a taste of blueberry pancake with syrup.  I could’ve eaten 10 more samples, but I stopped at one.

dad's dinner
daughter's dinner - no meat, no sauce

Tonight was a stir fry.  A stir fry is great because you can add anything.  It’s also a good way to use all your veggies.  It seemed a treat to have two proteins – tofu (1/2 package) and chicken (2 small breasts, less than 3/4 lb total).  (My diet is lacking protein this week)  It also didn’t contain any left-overs or make-overs from previous meals.  My daughter not eating meat of course.  My son wanting chicken and my husband and I having both.  I had “bought” rice from my pantry, which wasn’t great planning.  There was only a little left of brown and the same of jasmine.  So I made a mix to get 1 cup and cooked it together.  This is one drawback to having too many choices – partial bags, but maybe not enough.  This meal was easy…First I heated some oil in the wok.  I rinsed and pushed out the water from the tofu and cut into chunks, then added it to the wok.  I removed the tofu and stir fried the chicken pieces.   I removed the chicken then for veggies I woked up some broccoli, carrots, and kale in some vegetable broth.  Everyone could add the veggies to the rice with their tofu and/or chicken.  I had bought a premade thai curry sauce for flavor, that we buy anyway.  It’s great for quick mid week stir fry, without having to measure and use lots of ingredients (which I don’t have access to this week).

edanamme

I also boiled some frozen organic edaname.  Half of which my daughter ate before dinner.  It’s hard this week to offer enough veggies for them to snack on before dinner, and be able to use them for the main meal.  It was good and we were full.  I even packed up the left-overs – a single serving, just barely big enough for my lunch tomorrow.  Something to look forward to…

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