Thursday, November 20, 2008

Eggless "Egg" Salad

This is one of my favorite recipes! Although it's wonderful as a sandwich spread, it's also great as a spread for crackers or rice cakes. Sometimes I use it as a veggie dip or as a salad, mounded in a crisp bed of Romaine. This recipe is simple with huge flavor! It's liked by all --- even those who say they don't like tofu. The secret to this recipe is: do not substitute brands. The Chick'nish and Veganaise create a perfect meld of flavors.

1 package extra firm, water packed tofu
1 can olives, chopped
Bill's Best Chick'nish (chicken-style seasoning; do not substitute;health food store)
Veganaise (soy mayonnaise)

1. Crumble the tofu, leaving it chunky.

2. Add olives (I used whole olives and sliced them in thick slices).

3. Season with a fair amount of Bill's Best Chick'nish.

4. Moisten with Veganaise until the consistency of egg salad. Taste and adjust seasonings (you need quite abit of the Chick'nish).

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