Long a staple of classic lunchtime fare, egg salad evokes simple times and a certain mid-20th century mentality, when it was best known for filling Wonder Bread sandwiches covered in waxed paper and stashed in metal lunch boxes accompanied by plastic thermoses (way before Lunchables and juice boxes).
Having given up eggs, this no-egg salad will rekindle the memories (or start some new ones) without any chickens involved (and no risk of egg-borne pathogens like salmonella).
To amp up the nostalgia, we like to enjoy ours on a sandwich on toastalong with some bacon (coconut, that is) plus a few crispy pickles. Little crust-less sandwiches reminiscent of old-fashioned bourgeoisie teas are also a possibility as is a simple green salad topped by a scoop. Really – do you need us to tell you how to eat egg salad?
INGREDIENTS:
1 cup Tofu (We prefer “firm,” finding extra firm too tough and soft too squishy for our liking.)
1 tbsp. Vegan mayonnaise
2 tsp. Dijon-style mustard
2-3 tbsp Finely Chopped Celery
½ tsp. Dulse with Garlic (optional)
½ tsp. salt
¼ tsp. black pepper
HOW TO MAKE IT:
Lightly mash the tofu with a fork. Add all remaining ingredients and adjust seasoning as desired. Spread on toast, bread, veggies, etc. and enjoy.
Don’t forget to send some love to the chickens.