Mary's Mock Egg Salad
2
1 tsp. gluten-free tamari
½ lbs. firm tofu
1 Tbsp. olive oil
2 Tbsp. tahini
¾ tsp. curry powder
½ tsp. sea salt
1 stalk celery, diced
2 Tbsp. parsley, minced
2 green onion, diced
A delicious vegan alternative to traditional egg salad.
Meal Type
Salads & Soups Side Dishes
Diet Type
Gluten-Free Vegan Vegetarian
Pre-heat oven to350͒ F
Place the walnuts on an ungreased cookie sheet and roast in the oven for about 7 minutes. As soon as they come out of the oven douse with the tamari. Let cool, then chop coarsely.
Slice the tofu into ½ inch thick slabs. Steam the slabs for 10 minutes.
Combine all the remaining ingredients in a bowl.
Use a fork to crumble the tofu into the other ingredients.
Add the walnuts and mix into the salad.
Serve on sandwich bread or in a roll up with sprouts, lettuce, and some dill pickle. The salad is also delicious served on a bed of spring greens.
Ingredients
¼ c. walnut halves1 tsp. gluten-free tamari
½ lbs. firm tofu
1 Tbsp. olive oil
2 Tbsp. tahini
¾ tsp. curry powder
½ tsp. sea salt
1 stalk celery, diced
2 Tbsp. parsley, minced
2 green onion, diced