Whether you’re vegan, meat-lovin’, or just plain health-conscious, you have got to try this spin on the classic egg salad. It’s so fresh and delicious, it will blow your mind!
Alright, so here’s the deal. Sometimes I eat eggs. Sometimes I don’t. Sometimes I eat soy yogurt. Sometimes I eat cow’s milk yogurt. It’s all about whatever I’m feeling. Whatever feels good at the time.
Some people may think I’m hypocritical of myself by eating one meal vegan and the next topped with lots of ooey gooey melty cheese. And that’s totally okay. Because it’s my journey. It’s my life. It’s my health. It’s my choice. And that’s the best part of this life. We get to choose.
And because of that, I realized that sometimes I really just want to taste an egg-salad sandwich … without all the eggs.
I have to admit, when I thought up this recipe, I thought I was completely crazy. I thought it would be disgusting. I’m totally open-minded to tofu now that I know how to prepare it correctly, but for some reason I thought it would be a total fail.
Welp, I totally surprised myself, and even my super skeptic wife was lovin’ this alternative to a classic egg salad.
The flavor in each bite is nothing like the blah tofu you’re expecting. It’s a fresh flavor that actually tastes very very close to the egg salad you’re used to. And the crunch of the celery and lettuce is so refreshing.
So whether you choose a vegan lifestyle, a meat-lovin’ lifestyle, or just a general health-conscious lifestyle, this “egg” salad is totally for you. Full of a ton of plant-based protein.
Now if only there was a way to make tofu all cute and pastel-colored for Easter-time!
- 1/4 cup minced dill pickles
- 2 tablespoons of pure maple syrup
- 1/2 tablespoon white wine vinegar
- 1 14 oz package of extra firm tofu , frozen, thawed, and squeezed of all moisture (see notes)
- 3 chopped celery stalks
- 4 Tablespoons chopped yellow onion
- 1/2 cup veganaise or any vegan mayo
- 1/2 teaspoon garlic salt
- 1/2 teaspoon turmeric
- 4 whole wheat pita pockets
- romaine lettuce leaves
- In a small bowl, combine minced pickles, maple syrup, and white wine vinegar. Stir well and set aside.
- Put block of tofu in a medium bowl and crumble with a fork or with your hands until it's all broken up into small pieces.
- Place the remaining ingredients in the bowl with the tofu. Add the pickle mixture, without the liquid, to the tofu mixture and combine all ingredients until completely mixed.
- Spoon mixture into pita pockets, lined with romaine lettuce. Serve immediately.
If you make this recipe, be sure to snap a picture, upload it to Instagram and tag me (@happyfoodholly) and use the hashtag #inspiredbyholly
I have to take a quick minute to tell you about this amazing Tofu Presser that has made my life with tofu so much better! I used to have to play a balancing game every time I’d press my tofu. There would be a plate, and then I’d top that with jars, cans, and bags of flour trying to make it heavy enough to press all the water out of the tofu. But with the Tofu Presser, there’s none of that. It’s all done simply with this mechanism.
I’ve looked all throughout the stores, and I just can’t find it anywhere, so your best bet is to get it here and save all the hassle!
Looking for more healthy lunch recipes?
Avocado & Tofu Lettuce Wraps – Happy Food Healthy Life
Healthier Chicken Salad – Feel Great in 8
Melty Roasted Veggie Sandwiches – Happy Food Healthy Life
Smashed Chickpea, Avocado, and Pesto Salad Sandwich – Two Peas and Their Pod
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