Recipes - Egg Salad Look-Alike

Vegetarians in Paradise is a Los Angeles vegetarian web magazine. It is run by Zel and Reuben Allen. Their mission is to "offer our friends in the vegetarian community a nesting place to roost awhile and share information about a lifestyle that may keep us flying around a few years longer than our non-vegetarian friends.".

Reprinted with permission from Zel Allen.

Zel Allen is also the author of the cookbook The Nut Gourmet. Sample recipes from this cookbook can be found in the recipe sources.

Egg Salad Look-Alike

Magazine: March 2002

Here's a sandwich filling that closely resembles real egg salad, but without the high fat content and cholesterol. This look-alike filling has pleasing flavor and texture to make a hearty sandwich.

Ingredients

1 lb. (450 g) extra firm tofu

2 large cloves garlic, whole
3/4 t. ground coriander
3/4 t. dried dill weed
1 1/2 t. salt
1/2 t. onion powder
1/4 t. ground black pepper
1/2 t. turmeric
1/4 t. dry mustard
1 T. lemon juice
1 T. rice vinegar

1/2 medium sweet onion, diced, or 2 to 3 green onions including tops, minced

1 T. fresh parsley, minced (optional)

1 stalk celery, diced

Directions

Cut open the package of tofu, and drain out all liquid. Rinse tofu with cool water and drain. Put tofu into a food processor.
Add garlic, coriander, dill weed, salt, onion powder, pepper, turmeric, dry mustard, lemon juice, and rice vinegar to the processor and process until well blended. Transfer to a medium-size bowl.
Add onions, parsley, and celery to bowl and mix well. Adjust seasonings to taste.
Refrigerate leftovers. Keeps well for 1 week. Makes about 3 cups (720 ml.)

Note

This spread should be creamy. If mixture is a little dry add 1 to 2 t. water and process until smooth.