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Egg Salad

What you need: 

1 package soft Chinese-style tofu, drained and pressed
1-2 Tbsp. good mustard
1/2 c. diced yellow or red onion
1/2 large pickle, diced
1 or 2 stalks celery, diced
1 generous Tbsp. dill
1 tsp. sweet paprika
optional: minced pepperocinis

What you do: 

Place the entire block of tofu in a medium bowl. Make sure you have pressed and drained it well, or your salad will be watery. Mash up with a fork. Add 1-2 Tbsp. mustard (or as much as necessary to make a smooth consistency). Now add diced vegetables: onions, celery, pickle, and pepperocinis (optional). Add dill to taste. Paprika is mostly for color, so add enough to give a nice appearance. This is wonderful on toasted sandwiches. Add a slice of tomato and lettuce and you are in business!

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

great recipe!  i was feeling too lazy to dice things, so i substituted a couple tbsp of pickle relish for the pickle, 1/2 tsp onion powder for the onion, and left out the celery.  i would also recommend adding a tsp or so of lemon juice and a few spoonfuls of vegenaise.

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Yum! This is really good when made with some strong English mustard - great for lunches or picnics.

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