Most of the year I enjoy soup for lunch. I actually look forward to it all morning. A nice bowl of soup with a slice of whatever whole wheat multi-seed bread I’ve stumbled across that weekend on the side is pretty much the highlight of my day. But it’s too hot for soup. So today we’re having a vegan classic : The Egg-less Egg Salad Sandwich!
We’ve had a lot of different Egg-less Egg Sandwiches over the years, some much better than others. It’s an easy thing to mess up. But I think this salad has the right amount of kick from the creole seasoning and good flavor from the nutritional yeast and tahini. It makes a nice sandwich when you pair it with some whole wheat bread… they’re like BFFS. Like I’m sure if they weren’t food, they’d buy each other little broken heart lockets and talk about boys over soy mochas.
Egg-less Egg Salad
1 Package Extra Firm Tofu (drain and press out as much water as you can)
1/3 Cup Grapeseed Oil Veganaise
2 Green Onions (diced)
2 Tablespoon Fresh Parsley (diced)
1/4 Raw Kale (diced)
2 Stalks Celery (diced)
1/4 Red Onion (diced)
2 teaspoons Pickle Relish
2 teaspoons Dijon Mustard
4 Tablespoon Nutritional Yeast
1/2 teaspoon Cumin
1/2 teaspoon Onion Powder
1/4 teaspoon Turmeric
1/4 teaspoon Celery Seed
1/4 teaspoon Tahini Dressing
2 pinches of Paprika
1/4 teaspoon Tony Chachere’s Creole Seasoning
In a large mixing bowl, gently mash your Tofu. You want to have bite sized pieces, so be careful to not mash them into paste. Stir in Veganaise, Celery, Red Onion, Kale, Parsley and Green Onion.
In another bowl, blend Nutritional Yeast, Cumin, Onion Powder, Tumeric, Celery Seed, Paprika and Creole Seasoning. Once your spices are mixed, blend in Veganaise, Dijon Mustard and Relish using a whisk. Then gently mix your spice and Veganaise blend into your Tofu and Vegetable blend. Cover with tin foil and put in the fridge for 3 hours.
Serve with toasted wheat bread and pickles… sandwiches are always better with pickles.
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