I'm so thrilled to find a gratifying egg-free salad recipe that replaces my all time favorite sandwich, the egg salad sandwich. I got this recipe out of a cookbook loaned to me by my aunt, it's called Crazy Sexy Diet: Eat Your Veggies, Ignite Your Spark, and Live Like You Mean It!
I really dig this book for its wealth of information on nutrition. I find myself reading through it over and over. I guess I should go buy my own copy just so I can start dog earing my favorite bits. Anyhoo. Back to lunch. OH! I almost forgot to mention. My husband came to me after devouring his egg-free salad sandwich and said, "I will definitely ask for THIS sandwich." Folks, that is SERIOUS PRAISE.
HERE'S ALL IT TAKES
This makes about 3 cups salad
- 1/2 block extra firm tofu
- 1/4 cup yellow onion, finely chopped
- 1/2 cup carrot, finely chopped
- 1 large celery stalk, finely chopped
- 1/4 cup reduced fat egg-free mayonnaise
- 3 tablespoons dried parsley
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon Dijon mustard
- 1/2 teaspoon pepper
In a medium bowl, break the tofu into small chunks. Toss in the onion, carrot and celery. Add in the eggless mayonnaise, dried parsley, nutritional yeast, mustard, and spices, then toss until everything is evenly coated. The cookbook said it will keep for 5 days. If you were to wrap it in pita bread like the Pita Pit journey recommends you would be able to keep it for at least 3 more day.
We enjoyed this salad between toasted whole grain bread. Next batch I make is going on top of a heap of leafy greens. OH! or wrapped in large lettuce leaves. Either way, I'm definitely eating this for the rest of my life.
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