Sunday, February 24, 2013

Vegan Egg Salad

Vegan Egg Salad
On a busy week at work its nice to know that you can make something that is quick and taste you can enjoy when you are home or take with you to work for lunch or even a picnic with your family. This recipe is a quick "egg" salad that you can whip up quick any day and have plenty of leftovers to eat over and over again. This tasty sandwich can be served by itself or with as many toppings as you can handle. Also great with crackers for a nice appetizer meal. Enjoy!

-1 pkg. firm tofu, drained
-1/2 cup homemade vegan mayonnaise (Recipe listed in Blog)
-1 Tablespoon Dijon mustard
-1 Tablespoon yellow mustard
-1/4 teaspoon cayenne pepper (optional amount, less of more if you want it spicey)
-1/2 teaspoon turmeric
-2 Tablespoons chopped fresh Italian parsley
-1/4 sweet red bell pepper, diced small
-1/2 stalk celery, diced
-1/2 tsp garlic powder
-1/2 tsp onion powder
-1  to 2 Tablespoon maple syrup or agave nectar (taste at 1 Tbsp and add more if desired)
-Salt & freshly ground pepper, to taste 
-1 Tablespoon green olive brine from the jar (juice)
-Green olives, sliced (optional)

To Serve
-Serve on your favorite bread or in a wrap 
-Serve with Fresh sliced Tomatoes, Romaine Lettuce, and sliced Cucumbers.
-Avocado, sliced (Optional)


In a medium-sized bowl, mash the tofu with a fork or with your hands. Add remaining ingredients and stir together until well combined. Serve on bread or wrap with toppings for an "egg" salad sandwich, or spread on crackers for an hors d'ouerves. Store in the refrigerator at least half an hour before serving. Enjoy!


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