HERBY EGG(less) SALAD

Well......it has been quite a while since I have shared a recipe with you all, and I apoligize for that. I have spent most of this year working very hard to get my financials in check, which meant working up to 75 hours a week! As busy as I was, I still made time to cook, as that is a great way for me to relax and escape! Now, I am back, and ready to share my love of yummy vegan food with you once again! 

This recipe is one of my favorites, and it's made every week in my kitchen. It's easy, quick and healthy! If you're a seasoned vegan, you will most likely have most, if not all, of these ingredients on hand. If not, you can easily find all of the ingredients at your local market or online. 

Most people think that in choosing to eat a vegan, or plant-based, diet means giving up most, if not all of your favorite things to eat. Myself, and many other vegans out there are pretty determind to prove that there is nothing further from the truth. There's even a hashtag out there #anythingyoucaneatIcaneatvegan. We all have those dishes that we ate growing up that you just crave. That's when it's time to get creative, and find a way to recreate the flavor in a healthier, plant-based way. 

I used to love eating egg salad sandwiches, and it was actually at my Grandma (Dee's) place that I ate it most. She would hard boil the eggs, then mash them lightly with a fork, add mayo, salt and pepper then put it on lightly toasted bread with tomato. I've been vegan for just over 4 years now, but cut out eggs well before that, so it's probably been in the neighborhood of 5 1/2 years since I've had an egg, but I can still taste that sandwich. That's when I knew I had to recreate this sammy! I kicked it up a few notches to make it a bit more fresh, lighter and modern. It tastes better than the original, and doesn't have the fat, cholesterol or cruelty of it's animal product counterpart. Yummy AND guilt-free!

HERBY EGG(less) SALAD:

(makes 2-3 servings)

*1 package firm or extra firm tofu, drained

*1/4 C sweet onion, diced

*1/4 C Just Mayo, or other vegan mayo

*1-2 TBS Dijon mustard

*1 TBS relish

*3 TBS Nutritional yeast

*2-3 tsp turmeric

*1 tsp garlic powder

*Himalayan salt, to taste

*Fresh cracked pepper, to taste

*Handful of each: fresh dill and fresh parsley, chopped

*2 tsp fresh thyme

-Begin by pressing your tofu to release all of the water out of it. (See TIP below) You'll want to do this ahead of time, as it takes about 45 mins.

-Once tofu is pressed, crumble it into a medium bowl. Add onion.

-Add Just Mayo, Dijon and relish and give it a gentle stir.

-Add all spices and herbs and fold until fully incorporated. The salad should have the bright yellow color of an egg. 

-Enjoy!

You can have it in a sandwich!

Or, if you're trying to be lower cal, place in endive boats!

*TIP- if you're all fancy, and have a tofu press, then just use that. If you're like me, and don't have one, then you can wrap your tofu in some paper towels and place on a plate, then place another plate on top of that. Then, place a very heavy object on top of the plates (I use my cast iron skillet). Check, and dump water off plate occasionally. I unwrap from paper towel about 15 mins in, then press further until there is no water left to press out, about 45 mins.