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How about a lunch post for a change? Today I made some egg-less salad for eating throughout the week. Egg-less salad tastes just like the non-vegan version I am used to, only the guilt of animal cruelty doesn't come along with it!!For the salad, I drained one package of firm tofu and crumbled it into a large bowl. To the tofu I added 2 ribs of diced celery, 1 large diced shallot (onion would work too), 2 medium sized diced dill pickles, about 1 Tbs of dijon mustard and enough vegan mayo to make it creamy. Add some salt and pepper to taste and a dash of turmeric to make it yellow and mix it all together, then refrigerate to marry the flavors.
Yes, that is white bread that you see. I know it's so not healthy, but I think egg salad and tuna salad tastes so much better on white bread. And notice that I added some "health" with the spinach leaves you see peeking out of there.
This really is such a delicious sandwich filling, you won't miss the eggs at all. The only thing I might do differently next time I make this is use extra firm tofu instead. The tofu was a bit mushy, and not much like the consistency of eggs. I'd have to try it with extra firm though to know if that would be the fix.
