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All of you Genki Followers will remember (from here, here & here) I made egg-less salad the other day before Genki Husband returned home from California on a business trip. (If you aren’t a follower remember to add your email address to the left or hit the ‘follow’ button at the top.) So, I wanted to share this recipe with all of you today since it was such a wonderful recipe that fed us for quite a few meals and only turned better with age. Who doesn’t want a recipe that gets better with age? This is a great alternative to the traditional egg salad that many people serve on top of bread in the United States. Traditionally Americans will make a sandwich with this and serve alongside some potato chips as a full meal. Me, well, I’m always different so I prefer to have mine on top of a bed of mixed organic greens for a full meal. Delicious! This recipe turns out if you can wait a few hours after mixing it together in a bowl and placing in the fridge. The best part is it only has tofu in it so nothing will spoil if you place it in a lunchbox – and doesn’t smell as bad as eggs either. (Double Bonus) (Please Click “Continue Reading” for the recipe)

Makes 4-6 servings

2 tbsp nayonnaise (or other vegan mayo)
1 tbsp sweet pickle relish
1 tsp distilled white vinegar
1 tsp prepared mustard
1 tsp white sugar
½ tsp ground turmeric
2 tsp dried dill weed
1 lb firm tofu, well drained and crumbled with hands
3 tbsp minced onion
4 tbsp minced celery
salt to taste
ground black pepper to taste
1. In a small bowl, combine mayonnaise, sweet pickle relish, vinegar, mustard, sugar, turmeric, dill, and parsley. Mix well, and reserve.
2. Place drained tofu in large bowl, and crumble with a fork. Stir in onion and celery. Mix in reserved mixture. Season to taste with salt and pepper. Chill for several hours to allow flavors to blend.

Original Recipe Re-created From: http://allrecipes.com/Recipe/Almost-Eggless-Egg-Salad/Detail.aspx?event8=1&prop24=SR_Thumb&e11=egg%20salad&e8=Quick%20Search&event10=1&e7=Recipe%20Hub&soid=sr_results_p1i1