Vegan Eggless Eggy Salad

So at Whole Foods I bought Just Mayo, a newer vegan mayo made by Hampton Creek. I didn’t quite have all the other ingredients I normally use for an eggless egg salad, so here’s the variation I did on my original recipe:

Two 12oz packages of water-packed tofu, drained and gently squeezed, and torn into large chunks
2 or 3 heaping Tbsp Just Mayo, or other vegan mayo
1 Tbsp mustard – I usually use Dijon
Salt & pepper to taste
Just a light sprinkling of garlic
turmeric for color, optional

Since we didn’t have pickle relish, and since I used nearly all the pickles for a batch of Baked “Fried” Pickles, I added about 3 or 4 Tbsp of dill pickle juice. Or maybe more. Don’t be afraid to be bold with the pickle juice.

Stir it up. The reason I like to start with big chunks of tofu is because it breaks down as you stir. If you start with small chunks, you’ll basically have a sauce at the end instead of a salad.

I normally add turmeric for a little color, but we didn’t have any. Oh well. Let the salad chill in the fridge for at least an hour, but overnight is best. It’s great for making sandwiches.

Have you tried Just Mayo yet? What’s your favorite way to use it? Texture- and taste-wise, I think it’s the closest to real mayo I’ve found so far. Whaddaya think?

classic tofu scramble #2

I don’t normally use silken tofu for a breakfast scramble since generally extra firm tofu has a better texture for it. However, I had a little box of tofu that needed to get used up, so I decided to go for it.

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You just need a few ingredients. For any eggy vegan stuff made with tofu, I recommend buying gray salt for the sulfur taste.

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Soak up as much excess water as possible with paper towels…

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then put the tofu in a bowl and lightly mash with a fork, leaving some big chunks because it will break up even more when you stir it later.

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Add gray salt and black pepper to taste. You may also want to add a little regular salt – they do taste different.

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Turmeric, for color. I like mine to be neon! You can also add a pinch or two of nutritional yeast, optional.

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Heat about 1 Tbsp, maybe a little less, oil in a pan and add tofu.

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and cook until the water cooks out and the texture firms up.

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Serve with toast. I think the buttered (margarined, in this case) toast is actually what made this taste like eggs. Otherwise, it is good, but not really quite like eggs. Still, it’s one of my favorite vegan breakfast classics and I enjoy it every once in a while. What classic breakfast dish have you veganized?

su chee (yes, another sandwich)

I love carbs and I love sandwiches. Sorry for posting so many, but…I can’t help it. Anyway, tonight I had dinner with my family and everyone else ate hamburgers. I try to avoid Boca Burgers, so I decided to use up the rest of the dry tofu I bought for the sushi the other day.



The sandwich:

Dry tofu & a thick slice of onion, pan fried in olive oil with salt, pepper and garlic. I threw in a big slice of tomato for the last couple minutes. My cashew spread made yet another appearance on the top and bottom buns. Lettuce, pickles and potato chips topped off with plenty of ketchup and mustard.

Corn on the cob smothered in Smart Balance and salt and a nice fruit salad on the side. I wish I had another sandwich….