Monday, February 6, 2012

Vegan Egg Salad

Some people - like my husband - are happy to eat the same things every day. Others crave variety in their diet. I guess I fall somewhere in the middle.

I am more than happy to eat oatmeal EVERY SINGLE DAY for breakfast. I never get sick of it. I never am not in the mood for it.

But when it comes to lunch and dinner, I want variety.

For the past two years while I've been in school, I got into the habit of taking a midday break from working at my desk and whipping up some fairly elaborate lunches for myself. Adam would often come home and tease me about how many pots, pans and dishes I used.

But as I slowly make my way back into the working outside the home world, I need more quick and portable lunch options. That being said, I am still determined NOT to resort to eating the same thing every day.

I don't know how Adam does it. EVERY DAY for lunch at work he has raw veggies, 2 apples, a Clif bar or other similar snack, a few handfuls of nuts, a bit of chocolate and either: hummus, turkey or PB&J sandwich. He doesn't even vary the kind of jam he uses! Only strawberry for this man. Personally, I'd go crazy from so much repetition. But my rather particular sweetie refuses to take anything that is (1) messy, or (2) requires a knife or fork.

In my quest to broaden my quick and portable lunch options I decided to try and make a mock egg salad using tofu. Why? Believe it or not, even though I've never had this before, I developed a craving...I didn't know it was possible to crave something you've never had! But hey, I've never claimed to be normal.

No matter, I was very pleased with the result. It is kind of reminiscent of egg salad, but tasty and satisfying in its own right. So whether or not eggs are a part of a diet, here is another healthy, delicious lunch option to add to your roster!

Lately, any time I am making a recipe with tofu, I use Wildwood's organic, sprouted tofu. It's easier to digest than regular tofu, but any extra firm tofu will do.

Vegan Egg Salad

1/2 lb extra firm tofu, drained and mashed with a fork
2-3 tbls Veganaise or other mayo-type dressing
1 tbls pickle relish
3 green onions, thinly sliced
1 stalk celery, finely diced
Salt and pepper, to taste

Mash tofu in a medium sized bowl. Add all other ingredients and mix well. Serve on bread or whole-grain crackers, or stuffed into a pita or wrap. Serves 2.

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