Wednesday, June 22, 2011

"Egg" Salad Snackies

The one thing I missed most in Mexico (besides Wyatt of course!) was cooking.

It was surprisingly difficult to go the duration of 6 days without cooking a single thing! So, naturally, my first day back I went on a shopping and then embarked on a cooking escapade! I've been making all kinds of delicious things to keep around the house and this "egg" salad is among my favorite.

It's made with a tofu base and Vegenaise and tastes strikingly similar to Toby's Tofu Pate only thicker and even more delicious.

There's so much you can do with this stuff. It's a great dip or you can make a sandwich out of it or add it to a salad or just do like I did and put it on some bread and snack it up! 

I love leaving it around the house because it's an easy, healthy and filling thing to just grab and go or snack on when you're hungry. Noms!

The recipe is also relatively flexible; after you get the base ingredients, you can really add whatever kinds of spices/sauces you want to it. Naturally, my version is spiked with a good shot of Sriracha but you can also reduce the Vegenaise and add in your favorite salad dressing or other flavored spread. 

Tofu "Egg" Salad
  •  1 package extra firm tofu, drained and pressed
  • 1/4 cup Vegenaise or other vegan mayo
  • 3 Tbsp yellow mustard
  • 2 Tbsp Nutritional yeast
  • 2 tsp tumeric
  • 2 tsp cayenne pepper
  • 1 tsp Bragg's liquid
  • 1 tsp apple cider vinegar
  • 2 stalks of celery, diced
  • 2 large green onions, diced
  • Fresh cracked pepper
Optional ingredients (pictured in my recipe above)
  • 1 Tbsp Sriracha
  • 1 large pickle, diced
  • 2 tsp pickle brine
Start by crumbling the tofu into a large bowl.

Then add in all the wet ingredients and spices and mix em' in! Finally, fold in your veggies, top with some fresh cracked pepper and munch!

So easy! Double the recipe and leave it in a big bowl to snack on whenever!

Live long and prosper. Snackie style!

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