Eggless Egg Salad
Egg salad used to be one of my favorites. Growing up I’d beg my Dad to make a batch of his signature egg salad so I could have it in my lunch all week long. He’d always put paprika in it and those little red specks would always alert me to the fact that I was about to bite into that delicious specialty of his. Here’s a quick and easy vegan version that uses tofu but keeps those little red specks of paprika in to pay homage to my Dad’s original.
All you need is:
- half a carton of firm tofu, drained, patted dry and cubed
- one cup Vegenaise (vegan mayo)
- 1 tbsp sweet relish
- 1 tsp dijon or honey mustard
- a dash of paprika
- a dash of sea salt
- a dash of black pepper
Mix all the ingredients together and place into the refrigerator, covered, to chill. I served these as an after-school snack on round whole wheat toasts (bread cut into circles with a cookie cutter, then toasted) along with others topped with jam and sunflower seeds.