Sunday, April 12, 2009

Eggless Egg Salad

Everyone has their own favorite recipe, and today I will share one of mine. It's for a light and fresh salad with the very boring name of "Eggless Egg Salad". I'd rename it, but the title describes it well. We had it for lunch today, served with crisp romaine, scored cucumber circles, hot biscuits, and almonds. It's great served as salad, and equally delicious in a sandwich --- especially if sourdough is involved! Delish!

Eggless Egg Salad

1 block extra-firm tofu, crumbled
2 Tbsp. Bill's Best Chicknish'
1/2 cup chopped olives
Veganaise, to moisten and hold ingredients together

Mix together until moistened. Taste and adjust seasonings if necessary (tofu absorbs flavors, so add more Chicknish' if you'd like).

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