Sunday, April 12, 2009

Spring Luncheon

Everyone has their own favorite recipe, and today I will share one of mine. It's for a light and fresh salad with the very boring name of "Eggless Egg Salad". I'd rename it, but the title describes it well. We had it for lunch today, served with crisp romaine, scored cucumber circles, hot biscuits, and almonds. It's great served as salad, and equally delicious in a sandwich --- especially if sourdough is involved! Delish!

Eggless Egg Salad

1 block extra-firm tofu, crumbled
2 Tbsp. Bill's Best Chicknish'
1/2 cup chopped olives
Veganaise, to moisten and hold ingredients together

Mix together until moistened. Taste and adjust seasonings if necessary (tofu absorbs flavors, so add more Chicknish' if you'd like).

Today I added some extras ~ 1 Tbsp. of Baco Bits, 5 chopped green onions, 1 diced pickle. Top with fresh green peas and paprika.

4 comments:

  1. I think it sounds yummy and you could do a lot with it. Clarice

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  2. Wishing you all the blessings of this Easter season. There is an award waiting for you on my blog.

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  3. It is beautifully presented too!

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  4. Sounds good. Have never heard of Bill's Best Chicknish. I love regular egg salad sandwiches with a little chile paste added. It is one of my favorite tea sandwiches. So I would guess I would like this recipe too.

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