Thursday, August 12, 2010

Things That I'm Into: Eggless Egg Salad

I'm not sure if this looks gross to those that don't eat tofu on a regular basis, but it was SO GOOD I had to share. Adopted via Vegetarian Times via Red Lentil restaurant in Watertown, Mass.

1 pkg Tofu, drained and cut into four slabs.
1.5 Tbsp Soy sauce
1 Tbsp Cider vinegar
1 Tbsp Rice vinegar
1 Tbsp Maple syrup
1 Clove garlic
1/4 cup chopped green pepper (I also added some spicy pepper)
1/4 cup mayo (I just made Mark Bittman's)
1/8 cup chopped red onion
1/8 cup chopped golden raisens
1/2 Tbsp tumeric
1/2 Tbsp cumin
1/2 Tbsp lemon
(p.s. the recipe said to add celery, but, um, gross in my opinion)

1. Preheat oven to 350. 
2. Whisk together soy sauce, vinegars, syrup and garlic in bowl. Pour soy sauce mixture over tofu in baking dish. Bake 15 minutes. Cool.
3. Crumble baked tofu. Stir in remaining ingredients. Season with salt and pepper.
4. Eat all week long, on bread or plain.

(the pictures in vegetarian times are so much prettier. I could never be a food blogger, my pictures are dumps city). 

1 comment:

Alex said...

Yum! I am totally going to make this. But not because of the photos.