The Quickest Vegan Meal Ever

Sometimes I forget to plan things.

Like routine oil changes for the car.

And the purchase of new razors at the store. (You do not want to see my leg hair tonight.)

And dinner.

Yeah, whatevs. I’m a food blogger. Blah blah blah. You expect waaaay too much of me.

I will readily admit there are more days than I care admit that find me standing forlornly in front of a fridge, peering into it as if I’ve found a foreign country with a language I don’t understand.

With the whole plant-based family recipes thing going down at our house, this happens even more than usual. Because, contrary to what’s happening at your house, my children would rather sit down to spaghetti and meatballs over steamed kale any day. And, as it turns out, meatballs have…well…meat. So they’re out.

 

Here’s what’s in.

Homemade Vegan Egg Salad. The perfect recipe for those nights when you forgot to plan dinner.

It’s all stuff you’re going to have in your fridge, because keeping a pack of extra firm tofu in your fridge is easier than stocking it with moldy leftovers. Oh, come on. Tell me you have them in your fridge, too.

Tell me you have fresh fennel in your fridge, too. Or celery.

But get fennel.

Other than tofu and a few pantry items, all you need otherwise is bread. Sliced. And toasted.

You take forty-eight seconds from your life, mix everything together, and in less than two minutes you’ve got this gorgeously delicious sandwich.

Okay, truth.

I was dang wary of trying this recipe out on the kids. Tofu Egg Salad? It takes me some mind muscle to wrap myself around the concept. Still, I pressed forward, mixed it up, made a sandwich, started setting up for le photoshoot. And right then, around the corner comes my stinky eater. She’s walked into the kitchen, toasted herself a piece of bread, and piled it high with the Mock Egg Salad. Shocked, I asked her if she loved it.

Through a bite, she muttered, “yeah. It’s like the best sandwich ever. Can I take some to school for lunch tomorrow?”

And on that note, I invited the other chillens to eat. Every one scarfed their sammys and asked for seconds.

I gave them willingly.

Print

Vegan Mock Egg Salad

Ingredients:

14 ounces extra firm tofu, drained
1/4 small onion, finely diced
1/3 cup fresh fennel or celery, finely chopped
1/3 cup Vegenaise
1 tablespoon dijon mustard
juice of 1 lemon
1/4 cup chopped scallions
2 tablespoons fresh chopped parsley (or 1 teaspoon of dried parsley)
1 teaspoon curry
2 teaspoons dried dill weed
1/4 teaspoon paprika
1/4 teaspoon cumin
salt & fresh ground pepper to taste

Directions:

In a large bowl, crumble the tofu. Add remaining ingredients and stir until mixture is well combined.

Serve on top of fresh toasted sourdough bread, crackers, or endive leaves.

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14 Responses to “The Quickest Vegan Meal Ever”

  1. 1

    Cathy on March 2, 2012 at 8:24 am Reply

    Wow! Sounds amazingly quick AND delicious! Thanks for such a useful tip!

    • Abel Mullings replied: — April 6th, 2014 @ 2:03 am

      *It’s hard to find knowledgeable people on this topic, but you sound like you know what you’re talking about! Thanks

  2. 2

    Skye on March 2, 2012 at 8:49 am Reply

    This looks amazing!! I can’t wait to try it. I have a long line of your recipes waiting to be made. I’ve been printing almost every single one! :)

  3. 3

    Rana on March 2, 2012 at 10:27 am Reply

    You make it so real. Real kids, real food, real concerns about them not eating. Thanks once again.

  4. 4

    Adina on March 2, 2012 at 1:08 pm Reply

    This looks absolutely scrumptious … I can’t wait to test it out. YOU INSPIRE ME!

  5. 5

    anna on March 2, 2012 at 11:13 pm Reply

    oooo this is sort of a dream come true. only problem is i have had to go GF and what can i put it on besides bread! rice maybe? potatoes? i may have to fork over for some pricey GF bread just to eat this. cause it looks fabulous.

  6. 6

    Kristy on March 3, 2012 at 8:46 am Reply

    I could substitute the tofu for potato? or more egg? do you think?

    • Brooke replied: — March 3rd, 2012 @ 11:10 pm

      I think this recipe works best with Tofu. If you try it another way and like it, however, let us know!

  7. 7

    Michele Brown on March 7, 2012 at 2:16 pm Reply

    I just made this for lunch and it is absolutely delicious! I was expecting it to be good but this is going to be a regular favorite for sure! Thanks Brooke!

  8. 8

    Kathy Patalsky on March 10, 2012 at 10:23 am Reply

    OK, kind of LOVING your vegan recipes lately Brooke. We NEED to get together and have a vegan cooking session :) someday.. (or let me take you out to my fave vegan restaurants next time we meet up!!)

  9. 9

    Lydia Romanin on March 12, 2012 at 4:19 pm Reply

    BEST “egg” salad everrr! I love the addition of the curry powder. I made it with firm tofu and it worked out well too. Thanks for the awesome yummy vegan recipes, Brooke. Our family also just started eating more vegan meals and less meat during the week. I follow you almost every other day! Keep up the good work. ~Lydia

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  12. 10

    april on December 28, 2012 at 2:21 pm Reply

    I made this for lunch today and it was fabulous!

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