I was on my own the other night, so thought I'd whip up some eggless salad for a quick dinner sammie. I used The Happy Herbivore's recipe, following exactly as written this time. Next time I'd go ahead and add seasonings more slowly and just to my taste. Oh wait, one small change I made was in adding a couple dashes of Tabasco sauce. Because that's just how I roll.
The Monster and I enjoyed the rest for lunch the next day on a nice soft alternative grains bakery loaf and it was really great. Personally, I think a softer bread is the way to go with egg salad, be it eggless or eggy. The sprouted rye I ate it on originally was good, but not quite the same.
(The Happy Herbivore)
12 ounces extra-firm tofu
1 Tbs low sodium soy sauce
1 whole celery stalk, minced
1¼ Tbs nutritional yeast (not the same stuff you'd use for baking for goodness sake :-)
1½ Tbs Dijon mustard
2 Tbs relish
½ tsp turmeric
¼ tsp mild curry powder
¼ tsp garlic powder
¼ tsp onion powder
½ tsp black salt (add salt judiciously to taste since there's already low sodium soy in this…oh and I just used sea salt)
2 Tbs vegan mayo (I use Spectrum brand lite vegan mayo)
If using firm tofu, press for at least 20 minutes. Give exrta-firm tofu a good squeeze before starting. Crumble tofu into a large mixing bowl. Add remaining ingredients and stir until well combined. Let set for a few minutes (this allows the flavor to merge but also enhances the yellow coloring). Stir again. Taste, adjusting spices as necessary. Add black pepper to taste and serve.