For the past few weeks I have been working out really hard. I started doing P90X which is a real butt kicker. That combined with the fact that the temperature outside is already in the high 90’s is changing my eating habits a little. So for lunch today after my workout I wanted something light, but satisfying. I have seen lots of recipes for eggless egg salad in the past, so I decided to take my favorite aspects from a couple of them and combine that with the ingredients I had on hand. Here you have my version of eggless egg salad.
Eggless Egg Salad
12 Ounces Extra Firm Tofu
1 tbsp Bragg’s Liquid Amino
1 Celery Stalk, diced
1¼ Tbsp Nutritional Yeast
1½ Tbsp Dijon Mustard
2 tbsp Sweet Relish
½ tsp Turmeric
¼ tsp Curry powder
¼ tsp Garlic Powder
¼ tsp Black Pepper
3 Tbsp Veganaise
*Press all of the water out of the tofu. If you have a Tofu Press, now is a good time to use it. You do not want watery eggless salad so make sure it is well pressed.
*Combine all ingredients except for tofu in a small bowl.
* Crumble tofu in using your hands or a fork.
*Allow mixture to sit for about 10 minutes or so. This allows the flavors to sink into the tofu.
*Taste, adjust spices as necessary and enjoy.