“Egg” Salad

When I decided to go vegan, one of the things I was worried about giving up was things like egg salad.  Once I figured out how to veganize egg salad, I was so excited.
“Egg” Salad:
  • Organic Extra Firm Tofu
  • Salt
  • Pepper
  • Garlic Powder
  • Onion Powder
  • Oregano
  • Vegenaise (Vegan Mayonnaise)
  • Yellow Mustard
Optional Ingredients that help kick it up a notch:  Dill Weed or Creole Mustard
Take a block of tofu and dry out with a paper towel getting out excess water.  Then hand crumble the tofu or dice into small chunks.  Add dry spices.  Then fold in mustard and mayo to lightly coat the tofu.
Makes 3 to 4 Servings
I like to serve it on vegan bread or with vegan crackers.
Perfect “Egg” Salad Sandwich:
Toasted whole grain bread with organic mixed greens, Claussen dill pickle slices, organic tomato slices, salt and pepper (the tomato slices), sprouts, and avocado slices.

About Living Well

I am a vegan who loves food and loves life. Why am I vegan? Vegan living seemed to be a holistic way to live. Choosing to live as a vegan is helping me to live more environmentally conscious, more ethically, and more healthy. That said, I still wanted to be able to have foods that I loved. This site will be a place that I share ideas on living well and share vegan recipes. Some recipes are naturally vegan; other recipes I will take and veganize them. My influences in cooking are from my Granny (who is now 96 years old) who taught me how to make homemade buttermilk biscuits, syrup cookies, okra, and other southern comfort favorites; my mom, who knows how to host, and from living in places like London, Spain, and Costa Rica. When I am not cooking I am a professional artist. Cooking is just one more way I get to be creative. May these recipes inspire you, and may they always be delicious! P.S. If you want to check out my art, you can visit my website at: www.GraceWorksStudio.org.

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