Easter Egg(less) Salad

by Sarah on April 6, 2012 · 14 comments

Listen. I’m not telling you not to eat eggs on Easter.

After all, the whole literal and figurative concept of an egg is the essence of spring: birth, renewal, growth, and any more illustrious and verbacious terms you can pull from the thesaurus to enhance your Easter brunch toast.

But maybe instead of cracking open a (hardboiled and vinegar-dyed) egg on Sunday….…y’all could crack open a bell pepper instead?Then you can eat the “yolks” inside of that.OK. So I guess I am asking you not to eat eggs on Easter.*

*But only because I want you to try my (extremely versatile) recipe. AND because when I think about eggs, I think about cute little baby chicks. And I can’t think about cute little baby chicks and then eat an egg. Well, maybe a duck egg. Of course, then we have The–actually adorable–Ugly Duckling to think about. So maybe I could eat…a platypus egg? But they’re kind of cute in a ho-hum Eeyore way…But, you know, do what you want. It’s not like I’m going to know if you stuff your bell peppers with ‘real’ egg salad. Or even chicken salad for that matter. [Or ham salad…or shrimp salad…or crab salad…or guacamole (salad)…]

Easter Egg(less) Salad

‘Egg’ Base:

  • 14 oz. firm tofu, drained and patted dry
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. low-sodium tamari
  • 1-2 tsp. ground turmeric
  • 1/4 tsp. ground cumin
  • salt and pepper
  • dash of Tabasco

Mix-Ins (alter to your taste):

  • 2 Tbsp. chopped fresh dill (or 1 tsp. dried)
  • 2 Tbsp. chopped fresh parsley (or 1 tsp. dried flakes)
  • 2 Tbsp. chopped green onion or finely chopped sweet onion
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red bell pepper
  1. In a medium-sized mixing bowl, crumble tofu.
  2. Add remaining ingredients.
  3. Stir well to combine.
  4. Eat immediately, or allow to chill in the fridge for at least two hours for best flavor.

Serve with sprouts and grated carrots for a delicious sandwich, inside of a bell pepper, or on top of a spinach salad. (Or stuff into scooped out cherry tomatoes for a fun appetizer! ;)]

Note: This recipe was originally written for Breathe Magazine’s blog, and then taught at my Whole Foods’ Health Starts Here cooking class entitled “Easter Egg(less)” along with that yummy Vegan Quiche I showed you on Tuesday.


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