June 10, 2015

Vegan "Egg" Salad

One of my favorite recipes is my egg salad. Now, when I was younger, "egg salad" always had a negative connotation, but my version (not being biased here) tastes really good and is healthy --- no mayo, heart-healthy avocado chunks, and hummus. I wanted to make this recipe accessible to vegans or anyone who's allergic to eggs, so after a lot of deep pondering (no, really, I take food very seriously), I came up with a vegan substitute for eggs in this recipe! This substitute is probably the first thing that comes to mind when thinking about the word "vegetarian", but for some reason, it just took forever to think of it as a substitute for eggs!

Recipe: Vegan "Egg" Salad
By: Hannah Claudia
(serves 2)

1 cup of soft tofu
1 avocado, cut into chunks
2 stalks of celery, minced
2 tablespoons of sundried tomatoes (the kind packed in oil)
handful of dried cherries

2 heaping tablespoons of hummus
2 tablespoon of apple cider vinegar
drizzle of sesame oil (or you can use the oil that the sundried tomatoes were packed in )
2 tsp smoked paprika
salt & pepper, to taste

(serve over sliced cabbage, use as a sandwich filling/lettuce cup filling)


1. Mix all of the dressing ingredients together in a large bowl.
2. Cook the tofu in water until warmed through.
3. Chop the tofu (or use a fork to break it up) into small pieces.
4. Mix the celery with the dressing.
5. Add all of the additional ingredients.
6. Chill overnight for optimal flavor (---eating it right away will still taste good though!)

xoxo, han

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