Mary's Mock Egg Salad
Makes
2
servings
A delicious vegan alternative to traditional egg salad.
Meal Type
Salads & Soups
Side Dishes
Diet Type
Gluten-Free
Vegan
Vegetarian
Ingredients
¼ c. walnut halves
1 tsp. gluten-free tamari
½ lbs. firm tofu
1 Tbsp. olive oil
2 Tbsp. tahini
¾ tsp. curry powder
½ tsp. sea salt
1 stalk celery, diced
2 Tbsp. parsley, minced
2 green onion, diced
1 tsp. gluten-free tamari
½ lbs. firm tofu
1 Tbsp. olive oil
2 Tbsp. tahini
¾ tsp. curry powder
½ tsp. sea salt
1 stalk celery, diced
2 Tbsp. parsley, minced
2 green onion, diced
1
Pre-heat oven to350͒ F
2
Place the walnuts on an ungreased cookie sheet and roast in the oven for about 7 minutes. As soon as they come out of the oven douse with the tamari. Let cool, then chop coarsely.
3
Slice the tofu into ½ inch thick slabs. Steam the slabs for 10 minutes.
4
Combine all the remaining ingredients in a bowl.
5
Use a fork to crumble the tofu into the other ingredients.
6
Add the walnuts and mix into the salad.
7
Serve on sandwich bread or in a roll up with sprouts, lettuce, and some dill pickle. The salad is also delicious served on a bed of spring greens.