|The Lab Dogs|
I know this is a few weeks late, but this morning while waiting for the bus and freezing, I remembered all the good things about Summer, Darby getting his paws wet at the park, eating lunch outside at the Gallivan Center (a tofu egg salad sandwich), peaches (oh man. I'm really going to miss fresh fruit), farmer's markets, going to free concerts and not having to wear socks. I hate socks!
Luckily, I can make "egg" salad sandwiches any time of year! This recipe comes from Post Punk Kitchen.
1 tetra pack extra firm silken tofu, like Mori-Nu
1 or 2 celery ribs, minced
1/3 cup mayonnaise, vegenaise, nayonaise, etc
1 tsp lemon juice or cider vinegar
1/2 tsp turmeric
1/2 tsp dry mustard (3/4 tsp if you like spicy)
1/4 tsp sea salt, or to taste
1/4 tsp celery seed (optional)
1/8 tsp cumin
black pepper, to taste
other fresh or dry herbs like dillweed, chives
Empty the tofu and minced celery into a bowl, set aside.
Combine all the other ingredients in a bowl, and whisk until combined.
Pour over the tofu, and mix with a fork until the tofu breaks down and it looks like egg salad.