Life is good… ahhh. Especially when you can make a delicious egg free “egg” salad. This recipe is easy breezy and fills the belly with lunchtime joy. Use it for sandwiches topped with a little romaine lettuce, spread it on crackers, eat it right out of the bowl or one of my favs… toss a big dollop on a bed of fresh spinach, maybe garnish with a few cherry tomatoes and enjoy.
Why does it taste so yummy, you ask? Couple secrets, well not like real secrets but here are a few of my tricks: Garlic, Sea Salt and a special Sweet Dill Pickle Relish recipe. Also, I go crazy with adding the fresh parsley – one heaping cup of parsley makes for great flavor and you are getting more nutrients from all the awesome greens. I have to sneak more greens in whenever I can, Tony is a little resistant if I just put out a big plate of kale. :) Not to mention the special Sweet Dill Pickle Relish. I use McClure’s Garlic & Dill pickles… yum, yum and yum. It is practically impossible to find a sweet pickle relish at the grocery store that isn’t packed with some chemical, even at Whole Foods. Boo! So, one day in a bind, I thought… hmmm… what if I cut up one of those delicious artisan McClure’s pickles in the fridge and toss up my own “sweet relish?” That’s what I did and I never looked back. So until I start canning my own pickles (it could happen) the search for some chemical free sweet (dill) pickle relish is over.
If you don’t have access to the McClure’s Pickles look for any local brand of dill pickles or dill pickles with the least amount of ingredients (as natural as possible). Really, any dill pickle will do. Also, I think the added zing from using the dill pickles mixed with the agave necter makes for a fun and yummy twist on traditional egg salad recipes. Bon appetite!
EGG SALAD MADE VEGAN
1 14 oz package of extra firm organic tofu
1 cup chopped fresh parsley
3 chopped celery stalks
4 tablespoons chopped red onion
1/4 cup Sweet Dill Relish with garlic and dill pickles (see recipe below)
1/2 cup veganaise or any vegan mayo
4 cloves of garlic
1 1/2 teaspoon of sea salt
1/2 tsp turmeric
To make the “egg” salad, drain the tofu and press out as much water out of the tofu as possible with paper towels, i.e. wrap the tofu in a paper towel and press, repeat, if necessary, to get out all moisture in the tofu. Put tofu in a large mixing bowl and break it up really good with a fork. Add the remaining ingredients to the tofu and mix together really good. Taste and add more salt if needed.
SWEET DILL PICKLE RELISH
1/4 cup minced McClure’s Garlic and Dill Pickles (or any dill pickles)
2 tablespoons of agave
1/2 tablespoon red wine vinegar
Put all ingredients together in a small bowl, mix well and add to the “egg” salad recipe.
By the way…don’t you just love Keturah’s photographs? Love them. And how ’bout this wonderful handmade wooden vegan sign by Figs and Ginger? I scored it at the Chicago Indie Wed Show last year and have been dying to use it. Too cute!
I hope you enjoy this recipe. It is definitely one of my favs! By the way, I just love McClure’s Pickles and feel that they do contribute in making this “egg” salad recipe a true delight. However, just so you know, they had nothing to do with the blog posting and we did not receive any free pickles for writing this post. :) I truly just love sharing with all of you things I simply enjoy cooking with.
Until next time, keep munching on these delicious “egg” salad sandwiches made vegan. :)