In another life my husband and I frequented a deli in West Los Angeles just for their egg salad sandwiches. They were so big that we always split the sandwich. Now I hate to think of all the fat and cholesterol packed into that sandwich. And I found that you can get that great flavor without all the bad stuff. Look online for vegan egg salad you will find a host of recipes for egg-free egg salad but still with oil. Here is my recipe for an oil-free egg salad that will bring back lots of memories.
- One 14-16 oz. block extra-firm tofu
- 1 med. dill pickle, minced
- 1/3 cup minced sweet onion
- 1 clove garlic, minced
- 3 stalks celery, sliced into 4 parts lengthwise, then sliced ¼ inch long.
- ½ cup oil-free tofu mayonnaise CLICK HERE FOR RECIPE
- 2 Tbs. Dijon mustard
- 2 Tbs. pickle brine from pickle jar
- Salt and pepper to taste
Divide the tofu into 8 slices and lay on several paper towels folded in half. Put more folded paper towels over the top of the tofu slices and press down firmly to get most of the moisture from the tofu. Crumble the tofu and set aside.
In a medium bowl mix together the rest of the ingredients. Gently add the crumbled tofu and add salt and pepper to taste.
Spread the mixture thickly onto a slice of rye bread and serve with a dill pickle.
Vegg salad can be kept in an airtight container for 3-4 days. This recipe makes approximately 3 cups.
This open-faced sandwich is good with a cup of hot tomato or pea soup or borscht. An onion bagel cut in half and toasted makes a good alternative to the rye bread.
Vegg salad also works as a dip with vegetables and/or crackers.