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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