Edamame “Egg” Salad – a plant based makeover of everyone’s favorite classic sandwich stuffer, with an extra serving of protein from edamame, and flavor from colorful spices.
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.