I’m hungry. I’ve been on the run all day and barely had time to grab more than a peach on the go. But I’m not hungry for any old meal. I am craving egg salad right now. Yes, egg salad is one of my go-to comfort foods and, I’m almost embarrassed to admit it, I eat a lot of it. I don’t need the cholesterol and, frankly, while I always try to eat cruelty free, I sometimes don’t trust the “free range” label on egg cartons. But I’ve found a delicious egg substitute in House Foods Tofu. The second I finish writing this up, I’m going to prepare this easy-to-make, quickie recipe for dinner. (Yes, tofu egg salad sandwiches for dinner. Nothing wrong with that! And I’ll have the leftovers for tomorrow’s lunch.)
And don’t miss the following recipe for BLT pasta salad, created by “Hungry Girl” Lisa Lillien It’s another quickie recipe that’s not only delicious, but because it’s made with shirataki noodles, is low-fat and low-calorie. Enjoy!
EGGLESS TOFU SALAD
Created by House Foods America
INGREDIENTS:
1 (12 oz.) pkg House Foods Tofu Premium or Organic Extra Firm or Super Firm, drained and pressed
2 whole celery stalks, minced
1 Tbsp Dijon mustard
2 Tbsp relish (dill)
¼ tsp garlic powder
¼ tsp onion powder
2 Tbsp vegan mayonnaise or other spread (I’m a Miracle Whip girl myself)
Pinch of turmeric
Dash black pepper
Dash salt
Pinch of dill (optional for garnish)
DIRECTIONS:
Mash tofu with fork or crumble into a large mixing bowl. Combine celery, Dijon mustard, relish, garlic powder, onion powder and vegan mayonnaise with tofu. Add remaining spices and mix well. Chill in refrigerator for 30 minutes before serving. Enjoy.
Serves 4
BLT PASTA SALAD
Created by Lisa Lillien aka Hungry Girl
INGREDIENTS:
1 package (8 oz.) House Foods Tofu Shirataki Fettuccine Shaped
1/4 cup torn lettuce leaves
2 Tbsp. sun-dried tomatoes packed in oil, drained
2 Tbsp. real crumbled bacon bits (I use a vegan substitute)
1 Tbsp. chopped scallions
1 Tbsp. fat-free or reduced-fat mayonnaise or Miracle Whip
1 Tbsp. fat-free or reduced-fat sour cream
DIRECTIONS:
Rinse and drain Shirataki noodles well. Pat dry using paper towels. Put in a large microwave-safe bowl and heat in microwave for 1 minute. Drain excess liquid and pat dry.
Cut noodles 3-4 inch lengths. Refrigerate until completely chilled.
Add all ingredients to the noodles and mix well.
Serve cold. Enjoy!
Serves 1
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