No sensation brings me back to my childhood more readily than the flavor of food. I can remember sitting on the back porch of my mom's house on the gold course, eating an egg salad sandwich, watching the afternoon golfers hit balls across the fairway. Since transitioning to a vegan diet, I don't get to eat egg salad anymore, but this tofu-based, vegan alternative brings me back to the summers of my childhood just like the real thing. The recipe is relatively flexible. After you get the base ingredients, you can really add in whatever kinds of spices/sauces you want. My version is spiked with a good shot of Sriracha but you can also reduce the Veganaise and add in your favorite salad dressing or other flavored spread. Tofu “Egg” Salad Recipe: 1 package extra firm tofu, drained and pressed 1/4 cup Veganaise or other vegan mayo (I used the light version to make this recipe healthier) 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 photo) 1 Tbsp Sriracha 1 large pickle, diced 2 tsp pickle brine Preparation: Start by crumbling the tofu into a small pieces into a large bowl. Add in all the wet ingredients, followed by the spices. Mix the ingredients thoroughly, adding additional tumeric if you want a more yellow looking mixture. Finally, fold in your veggies, spread onto crackers or bread, top with some fresh cracked pepper and munch! So easy! Double the recipe and leave it in a big bowl to snack on or make summer sandwiches whenever. BM
