Sunday, April 8, 2012
Sunday Brunch: 'Egg' Salad
3/4 Package x-firm Tofu
2 slices Onion (or 1 chopped green onion)
1 tbsp Veganaise (or other vegan mayo)
1 generous tsp Turmeric
1/2 tsp Cumin
dash Cayenne (depending on your heat tolerance/preference)
1 tbsp water (if needed)
Paprika & Dill for topping
Crumble the tofu into a blender (i used a hand blender). Chop onions and add, along with spices (except for topping spices, leave out water at first) to the blender. Blend on pulse, shaking to mix up as much as possible (use water if too thick).
When mostly smooth (nice to have a few chunks), spread out over toast, bread or crackers and top with a dash of paprika and dill. Also enjoy in a sandwich with sprouts or whatever else you like!
*optional - add chopped celery to achieve the crunchiness of original egg salad.