Friday, October 7, 2011

Vegan "Egg Salad" Canapé







Ingredients

1tsp turmeric
1/2 teaspoon black pepper
1 tablespoon fine chopped chives 

1 tablespoons Dijon or yellow mustard
1 container fresh extra firm tofu (drained on a terry kitchen towel for at least 2 hours... best wrapped up in towels overnight in the refrigerator)
1/2 cup Vegenaise (add more if you like it lighter and creamier)

1/2 cup celery diced fine
4 scallions chopped fine
1/2 cup red onion diced fine
Salt to taste
Mix the mayo, Mustard, spices and fine chopped veggies together. This is the "yolk" mixture.
Open the package of firm tofu and drain.
Rinse the block or blocks of tofu under water and place on a clean terry kitchen towel or paper towels. You can leave the wrapped tofu out on your kitchen counter or in the refrigerator.

Check the toweling and if it's full of water, turn it over to saturate the other side of the toweling.

The main concern in doing this step is to remove as much liquid out of the tofu as possible before starting the recipe creation. Excess liquid will make the egg salad mixture too watery.

HINT: It's even better to do this step the night before so that all the excess liquid will drain into the toweling overnight... put it in the refrigerator if you do this this step the night before.

If you don't take the time to drain the tofu completely, the salad will become watery.
Mocking Boiled Eggs
In the bowl, crumble the drained tofu with your fingers. It will look like boiled egg whites in a real egg salad.

Take your time to make sure that the mixture is crumpled evenly.

If you want it to really look authentic, make sure all the straight edges are crumbled.

Add the Vegenaise, onion, celery and scallions...

Stir until all becomes a beautiful yolk yellow color.

Add salt and pepper to taste.



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