*Tofu Egg Salad

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Why recipe has been modified to support recovery from processed food addiction.

Makes 2 servings. Each serving provides:
2 oz protein        ½ oz vegetables          < ½ fat serving

Ingredients     

  • 4 oz firm tofu*
  • .5 oz minced celery
  • .5 oz minced onions
  • 1 Tbsp nutritional yeast
  • ½ tsp kala namak* (this gives the egg flavour)
  • ½ tsp onion powder
  • ¼ tsp turmeric
  • ¼ tsp paprika
  • ¼ tsp dried parsley
  • 2-3 oz minced dill pickle
  • 1 tsp yellow mustard
  • 2 oz Cashew Sour Cream or Cashew Tofu Mayo
  • salt and pepper to taste

Instructions

  1. Mash tofu with a fork ot use a small food processor. Add the remainder of the ingredients then mix well to combine.
  2. Divide recipe into 2 servings.
  3. Serve with additional leafy green salad or in iceberg lettuce cups.
  4. Keep leftovers covered, in the refrigerator and use withing 5 days. 

Note/Tips

  • Fresh firm tofu can be substituted with tofu that has been frozen. Either way, although not required, I like to remove as much of the moisture from the tofu as possible and especially if it has been frozen. The easiest way to do this is to wrap it in a clean cotton tea towel and leave in the fridge overnight. (Learn more about tofu here).
  • Kala namak, also know as black salt, is a violet-pink-grey colored salt. It has a pungent sulfur odor reminiscent to hard boiled eggs. This salt can be found in most Indian grocery stores or can be purchased on line.