Though my view on eggs has always been sketchy, one thing I crave now and then is an egg salad sandwich. Before giving up eggs altogether, I used to make edamame egg salad.
Replacing the egg with tofu and adding a few more ingredients to elevate it from a basic recipe, this comes close to the original. Jason gave it a yes vote also, hopefully for more than the large amount of pepper I added to his.
Jason likes his pepper. A couple years ago I found him a pepper grinder made by the same person who makes his drum sticks. Awesome.
Most of the time I make egg salad sandwiches with my spinach breads, but this time I wrapped it into corn tortillas. Edamame egg salad tacos? Try it!
edamame ‘egg’ salad
1/3 cup mayonnaise (Vegenaise®)
1 teaspoon rice vinegar
1 teaspoon yellow mustard
sea salt and pepper to taste
1 teaspoon turmeric
1 block extra firm tofu, pressed
3/4 cup edamame
3 green onions, chopped fine
While pressing tofu, combine mayonnaise, vinegar, mustard, salt and pepper. Chop tofu into small pieces – I made 1/4 inch squares. Fold tofu, edamame and onions into mayonnaise mixture. Cover and cool in refrigerator, allowing flavors to combine, at least one hour.
Serve in a sandwich, over salad greens or quinoa, or in a taco shell!
Really, every time I see these photos I want to eat this again, immediately.