I have never really liked egg salad. Nice way to start a message about egg salad, right? 🙂 But this is not just an egg salad sandwich, it is "egg salad" in quotes, meaning that this recipe is my vegan version and it is so eggs! (sorry, i had to).
The filling is creamy, clear and salty - the best egg salad I've had, quotes or not! Compared to traditional egg salads, which I think can be a little on the heavy side, this is light, fresh and what I think egg salad want to be. Spoon it between the slices of whole grain bread, and this is all I want to eat for lunch every day in the spring.
And talking about that tasty, grainy bread ... let's think about bread. I like bread. I have always loved bread, but there was a time when I cut it out of my diet thinking that I would be healthier and lose weight. Since then I have gradually brought it back to the point where I now eat it almost daily. Bread gives me the energy to get through my day, and it is full of valuable nutrients such as fiber that you are knead (sorry, I love a loaf of bread!) for a healthy digestive system.
I realized that what works for me (as a non-celiac person) is to ignore all the confusing dietary trends that exist and to eat consciously, without cutting entire food groups away when it's trendy. This gives me a balanced and healthy feeling. It is also a more pleasant and sustainable way of being. Guess what? It's nice to eat bread! So let's make a sandwich and make sandwiches, right?
How to make egg salad (the vegan way!)
- To make the "egg salad", start by stirring together the vegan mayo, lemon juice, olive oil, Dijon mustard, garlic, turmeric and capers. Look at that beautiful turmeric swirl!
- Then add the diced tofu. If you are afraid of tofu - don't be. It perfectly mimics the texture of eggs, and since it is almost tasteless, it takes on all the clear and salty flavors of the sauce.
- Add the tofu and crumble it slightly with your hands, leaving some of the cubes intact. We go for the texture of egg salad, not scrambled eggs.
- Finally stir the dill, chives and celery salt. Celery salt is not something that I usually have on hand, but Jack & # 39; s mother uses it to make her famous deviled eggs, so I thought I'd try it in my faux egg salad. It adds the perfect amount of egg-like taste! You could skip it, but if you happen to have it, go for it.
To make my sandwiches extra resilient, I mount them with watercress and radish slices and I cover them with beautiful pink pickled onions (there is a recipe for them in this post).
Mount and enjoy! The "egg salad" will stay in the fridge for 3 to 5 days, making it a perfect lunch that can be put together quickly.
For more reasons to love bread, click here!
- ¼ cup of vegan mayonnaise
- 1 teaspoon extra virgin olive oil
- 2 teaspoons of Dijon mustard
- 1 teaspoon of capers
- 1 teaspoon fresh lemon juice
- 1 small clove of garlic, minced
- ¼ teaspoon of turmeric
- ¼ teaspoon of sea salt
- Freshly ground black pepper
- 7.5 grams of extra-strong tofu, cut into ¼-inch cubes
- Squeezes celery salt * (see note)
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 6 slices of whole wheat sandwich bread
- Watercress or spring vegetables, optional
- Pickled red onion, optional
- Radish slices, optional
- In a small bowl, beat the mayonnaise, olive oil, mustard, capers, lemon juice, garlic, turmeric, salt and various black pepper. Add the tofu and crumble it slightly with your hands, leaving some of the cubes intact. We go for the texture of egg salad, not scrambled eggs.
- Stir in the celery salt, dill and chives. Chill until ready to serve.
- Assemble the sandwiches with watercress or spring greens, a scoop of egg salad and pickled onions and slices of radish, if desired.
This message is in collaboration with the Grain Foods Foundation.
No comments:
Post a Comment