Eggless Egg and Garden Veggie Salad
Submitted by: Maida (original source unknown)
This tofu-based filling is reminiscent of a traditional egg and mayo salad
recipe, but studded with raw veggies that provide color as well as a little
crunch.
1 pound firm tofu, patted dry
1/2 cup soy mayonnaise, fatfree
1-1/2 teaspoons lemon juice
1 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon turmeric
1/8 teaspoon freshly ground black pepper
1/2 cup carrots, shredded
1/2 cup red bell pepper, diced
1/2 cup celery, diced
1/4 cup green onions, sliced
1/4 cup freshly chopped parsley
Wrap the block of tofu in a clean, lint-free towel, place in a colander, and
balance a large plate over the top of it. Place a large can or something heavy
on top of the plate and leave the tofu to sit for 30 minutes (be sure to put the
colander in the sink or place a bowl beneath it to catch the excess water). This
pressing technique makes the texture of the tofu much firmer. When done, use
your fingers to crumble the pressed tofu into a bowl. Add the soy mayonnaise,
lemon juice, onion powder, garlic powder, salt, turmeric, and pepper, and stir
well to thoroughly coat the tofu. Add the carrots, red pepper, celery, green
onions, and parsley, and stir well to combine. Cover and chill for 1 hour to
allow the flavors to blend. The color of the eggless egg salad will turn more
yellow as it chills.
back to fatfreevegan.com
Blog
