Last night we had an after dinner meeting with our Life Insurance/Retirement company so I needed a very quick and easy dinner for the boys. They all had wrap sandwiches containing some variation of chicken. I wanted to try out the eggless salad recipe I've been holding on to for months. My hope was that Paulo would try it, like it, and have another lunch time option for him. He did try it, he seemed to like it, he'll see it again.
Eggless salad recipe (from Quantum Wellness)
8 ounces firm tofu, drained
2 scallions, chopped
2 tablespoons vegan mayonnaise
1 tablespoon minced parsley
1 tablespoon minced dill pickle
1 teaspoon mustard
salt and pepper to taste
Mash the tofu and stir in the remaining ingredients. Serve on a bed of lettuce or whole grain bread.
I opted to serve mine in a red cabbage leaf and roll it up, I like the crunch of raw cabbage. I think next time I will reduce the parsley a bit, and make sure I mince it better! There was a bit too much parsley leaf left over but I think that was operator error not the recipe. Also I added more dill pickle than the recipe calls for. We love our dill pickles! Yes I could tell it was tofu and not egg based but it was really good and I will definitely make it again.