Vegan Eggless Eggy Salad

So at Whole Foods I bought Just Mayo, a newer vegan mayo made by Hampton Creek. I didn’t quite have all the other ingredients I normally use for an eggless egg salad, so here’s the variation I did on my original recipe:

Two 12oz packages of water-packed tofu, drained and gently squeezed, and torn into large chunks
2 or 3 heaping Tbsp Just Mayo, or other vegan mayo
1 Tbsp mustard – I usually use Dijon
Salt & pepper to taste
Just a light sprinkling of garlic
turmeric for color, optional

Since we didn’t have pickle relish, and since I used nearly all the pickles for a batch of Baked “Fried” Pickles, I added about 3 or 4 Tbsp of dill pickle juice. Or maybe more. Don’t be afraid to be bold with the pickle juice.

Stir it up. The reason I like to start with big chunks of tofu is because it breaks down as you stir. If you start with small chunks, you’ll basically have a sauce at the end instead of a salad.

I normally add turmeric for a little color, but we didn’t have any. Oh well. Let the salad chill in the fridge for at least an hour, but overnight is best. It’s great for making sandwiches.

Have you tried Just Mayo yet? What’s your favorite way to use it? Texture- and taste-wise, I think it’s the closest to real mayo I’ve found so far. Whaddaya think?

su chee (yes, another sandwich)

I love carbs and I love sandwiches. Sorry for posting so many, but…I can’t help it. Anyway, tonight I had dinner with my family and everyone else ate hamburgers. I try to avoid Boca Burgers, so I decided to use up the rest of the dry tofu I bought for the sushi the other day.



The sandwich:

Dry tofu & a thick slice of onion, pan fried in olive oil with salt, pepper and garlic. I threw in a big slice of tomato for the last couple minutes. My cashew spread made yet another appearance on the top and bottom buns. Lettuce, pickles and potato chips topped off with plenty of ketchup and mustard.

Corn on the cob smothered in Smart Balance and salt and a nice fruit salad on the side. I wish I had another sandwich….

trouble with fat free

I had some leftover tofu from last week (frozen in water, then thawed and pressed). I tore it up and let it marinate in BBQ sauce for a couple hours, then cooked it in a frying pan until it got nice and brown and threw it in some pita bread with lettuce, onion and LOTS of mustard. I love BBQ sauce and mustard, but…it needed some fat. Maybe some tahini…. What’s your favorite non-oil fat?



For some interesting reading about fat & flavor, CLICK HERE

another sandwich is born

So even though I planned to post something new every day during the fast, I didn’t really plan what I would make each day. That means…another sandwich for dinner. This isn’t a recipe, just an idea. I used water packed extra firm (NOT silken) tofu that I’d frozen and thawed a couple days ago. If I had planned ahead, I would’ve marinated the tofu over night after pressing the water out of it. But I didn’t. So.

I started by pressing the tofu between two plates to get the water out. It’s pretty sturdy after it’s been frozen, so you don’t have to worry too much about it crumbling (just don’t get carried away!). Then I sauteed maybe 1/3 cup roughly sliced onions in a small sauce pan in olive oil about 1/4″ deep. I wanted them to cook until they were almost translucent, to get a nice flavor in the oil. About halfway through I threw in a quartered clove of garlic. Then…

I put the tofu on top, sprinkled it with salt and pepper and cooked each side until it started to brown slightly. It absorbed some of the oil, which meant it also absorbed some of that flavor and stayed moist inside. Then I removed the tofu, drained it between two plates again (over the pan) and threw it in a frying pan to get it nice and brown on all sides. Meanwhile, I added yellow bell peppers and tomatoes to the onions & garlic. Even though I used pretty much the same ingredients again today, cooking the veggies gives it a totally different flavor.


I had to use plain old pita again, too. Two kinds of mustard & tahini spread inside and sprinkled with salt. Stuffed it with a little of everything, and…a sandwich was born.

I know, I have to get better at photographing food.