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.)
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.
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.
Vegan Mock Egg Salad
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
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.