edamame “egg” salad

by Kristina Sloggett

in Gluten Free,recipes,Vegan

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┬ámayonnaise, 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.

 

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