Eggless Egg and Veggie Salad

 
1 lb. firm tofu, patted dry
1/2 cup Almond Mayonnaise or soy mayonnaise
1 1/2 t. lemon juice
1/2 t. salt
1/4 t. onion powder
1/4 t. turmeric
1/8 t. pepper
1/2 cup red pepper, destemmed, deseeded, and diced
1/2 cup celery, diced
1/3 cup radishes, cut into quarters lengthwise, and sliced
1/4 cup green onions, sliced
1/4 cup freshly chopped parsley
 

Wrap the block of tofu in a clean, lint-free towel. Place a colander in the sink or over a bowl, place the towel-wrapped tofu in the colander, and place a large plate over the top of it. Place a large can or something very heavy on top of the plate and leave tofu to sit for 30 minutes. This technique makes the texture of the tofu much firmer. Using your fingers, crumble the pressed tofu into a bowl. Add the Almond Mayonnaise, lemon juice, salt, onion powder, turmeric, and pepper, and stir well to thoroughly coat the tofu. Add the remaining ingredients 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 also as it chills. Use as a filling for sandwiches, salads, and vegetables.

Yield: 3 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett