Many of you know that I have turned vegetarian with a bent towards vegan-ism. Hubby has really been enjoying a tofu egg-less salad at the local heath food shop. But at $7 a pound I figured I could make it as well. As an avid reader of Vegetarian Times, I recalled an amazing sounding Eggless recipe last summer from Pankaj Pradhan, chef-owner of the Red Lentil restaurant in Watertown, Mass . So, what the heck. I made it as my contribution to Meatless Monday. I have too tell you, this is really tasty but don’t expect it to taste like egg salad.
Eggless Salad Recipe
“Ingredients (with my comments):
- 2 16-oz. pkgs. extra-firm tofu, drained, and cut into 2 slabs (I buy organic sprouted tofu. Hate all that plastic it comes in.)
- 3 Tbs. low-sodium soy sauce (I use Tamari low sodium, wheat free sauce.)
- 2 Tbs. cider vinegar
- 2 Tbs. rice vinegar
- 2 Tbs. maple syrup (I use grade B since it isn’t as sweet.)
- 1 clove garlic, minced (1 tsp.)
- 1/2 cup finely chopped celery
- 1/2 cup soy mayonnaise (I didn’t have so I used regular.)
- 1/4 cup finely chopped red onion (I can’t eat. It gives me heartburn.)
- 1/4 cup chopped cashews
- 1/4 cup golden raisins
- 2 Tbs. chopped cilantro (Not a big fan of cilantro, so added dried celery leaves. Next time, I might add cilantro just to see what it taste like.)
- 1 Tbs. paprika
- 1 Tbs. ground turmeric
- 1 Tbs. ground cumin
- 1 Tbs. ground coriander
- 1 Tbs. lemon juice
1. Preheat oven to 350°F. Press tofu slabs between two cutting boards 15 minutes to remove excess water. Pat dry, and place in baking dish.
2. Whisk together soy sauce, cider vinegar, rice vinegar, maple syrup, and garlic in bowl. Pour soy sauce mixture over tofu. Bake 15 minutes. Cool.
3. To assemble salad, crumble baked tofu in bowl. Stir in all remaining ingredients, and season with salt and pepper, if desired.”
Note, if you want a yummy way to eat tofu, stop at the baking direction. The tofu smelled so good. Further note, this makes A LOT of salad. I could have easily cut this recipe in half.
- I didn’t use cilantro because I am not a big fan. I would try it next time. I used dried celery leaves but they didn’t break down well in the salad. Maybe I should have used fresh celery leaves instead. What do you use instead of cilantro?
- I didn’t squeeze out the water well and ended up having to do it by hand. Take two cutting boards and then place those who-needs-them-anyway yellow page on top of them. (Yes, I have opted out of receiving the yellow pages but still get some anyways. Sheesh.)
- MY BIGGEST GOOF? I thought the salad wasn’t yellow enough so I added more turmeric. Then I looked at the picture in Vegetarian Times. Um, the salad was beige. Oops. Hubby said too much turmeric but liked it anyways.
You can eat it plain, on a bed of lettuce or my preferred way, with sesame toasted Ezekiel Bread.
Join the Conversation:
- What are some of your favorite lunch time vegetarian meals? Link them in the comments below.
- Would you eat the above egg-less salad?
- Have you substituted for cilantro and if so, what do you use?
- Celery Leaves: Cook or Discard them?
- Mock Tuna Fish Recipe. Vegan, Soy Free. So Delish
- Chickpea Tagine From Vegetarian Times For Meatless Monday
- Paleo Chili Recipe. Easy Oh So Delish
- Tempeh, Fried Brown Rice, and Pineapple Recipe for Meatless Monday