NO-EGG SALAD
NO-EGG SALAD ~ VEGAN FRIENDLY :)
I buy this Nori Organic Silken Tofu in a box on the shelf because it has such a long shelf life, like 3 months. Because I'm new to this, it's easier for me to not have to worry about if I buy tofu & then it ruins while I'm trying to figure out what to do with it. I pressed it between a few paper towels and then realized it didn't matter if I pressed too hard, since I was going to have to mash it up anyway. I even pressed it with a paper towel once it was in the bowl crumbled up.
I like to mix all the dry ingredients together, very well, so later you don't get a pocket of garlic, nor a pocket of pepper that you bite into.
As usual, I get in a big way and just start adding things to a bowl, sometimes it comes out good, other times, like the potato dish I worked on(don't ask).
Here's what I had on hand here and threw in:
NO-EGG SALAD
Nori-Nu Silken Tofu Firm (not critical which brand, it's what I had, but don't use soft)
Press out liquid with paper towels and mash in bowl till it looks like cottage cheese curds.
MIX INTO THE TOFU:
2 T Veganaise
T Spicy Brown Mustard
T Dijon Mustard
T regular YELLOW mustard
10 squirts of Braggs amino acids, or tsp of Lt Soy Sauce
(you won't taste the soysauce flavor)
MIX IN SEPARATE CUP VERY WELL, THEN ADD TO TOFU MIX:
1/8 tsp salt
1/8 tsp tumeric
1/4 tsp onion powder
1/4 tsp paprika
1/4 tsp black pepper
1/2 tsp garlic
CHOP INTO CHUNKY PIECES AND MIX IN:
Sm-med onion (about 1oz by weight)
2 stalks of celery (I lightly peel the back to remove a little of the strings)
If you are vegan, choose a vegan bread to keep the recipe vegan.
I'm not vegan, and used Nature's Own 100% whole wheat that gives me 2 slc for the same calories as 1 slc of most other breads.
I buy this Nori Organic Silken Tofu in a box on the shelf because it has such a long shelf life, like 3 months. Because I'm new to this, it's easier for me to not have to worry about if I buy tofu & then it ruins while I'm trying to figure out what to do with it. I pressed it between a few paper towels and then realized it didn't matter if I pressed too hard, since I was going to have to mash it up anyway. I even pressed it with a paper towel once it was in the bowl crumbled up.
I like to mix all the dry ingredients together, very well, so later you don't get a pocket of garlic, nor a pocket of pepper that you bite into.
As usual, I get in a big way and just start adding things to a bowl, sometimes it comes out good, other times, like the potato dish I worked on(don't ask).
Here's what I had on hand here and threw in:
NO-EGG SALAD
Nori-Nu Silken Tofu Firm (not critical which brand, it's what I had, but don't use soft)
Press out liquid with paper towels and mash in bowl till it looks like cottage cheese curds.
MIX INTO THE TOFU:
2 T Veganaise
T Spicy Brown Mustard
T Dijon Mustard
T regular YELLOW mustard
10 squirts of Braggs amino acids, or tsp of Lt Soy Sauce
(you won't taste the soysauce flavor)
MIX IN SEPARATE CUP VERY WELL, THEN ADD TO TOFU MIX:
1/8 tsp salt
1/8 tsp tumeric
1/4 tsp onion powder
1/4 tsp paprika
1/4 tsp black pepper
1/2 tsp garlic
CHOP INTO CHUNKY PIECES AND MIX IN:
Sm-med onion (about 1oz by weight)
2 stalks of celery (I lightly peel the back to remove a little of the strings)
If you are vegan, choose a vegan bread to keep the recipe vegan.
I'm not vegan, and used Nature's Own 100% whole wheat that gives me 2 slc for the same calories as 1 slc of most other breads.