I have been eating this v’egg salad for the past 10 years, ever since I moved to Athens in 2000. It is originally from the Daily Co-op Deli on Prince Ave. I have never had a better faux-egg salad! My kids love this stuff (& its packed with protein)! It’s easy to prepare and it also can be eaten many ways: My husband’s favorite way to eat it is on crackers with a splash of frank’s hot sauce on each bite! It’s also great in a sandwich or alone. I have eaten this sandwich on many picnics & even while floating down the Broad River a time or two! Believe me… it never disappoints.
- 1 block tofu, crumbled (I always use tofu in bulk or the xtra firm water packed kind)
- 1/4 cup nutritional yeast
- 1/2 cup Vegenaise (vegan mayonnaise)
- 1 celery stalk, chopped finely
- 1/4 small onion, finely chopped
- 1 large pickle, finely chopped
- 1/2 tsp turmeric
- 3/4 tsp dry dill
- 1/2 tsp salt
Combine all ingredients except tofu. Break up the tofu into crumbles and then mix all together.
~ makes 3 ( 8 oz.) containers
I actually served this v’egg salad at a recent party as “deviled v’eggs” by cutting a block of xtra-firm silken tofu into 8 pieces, and using a melon-baller to scoop out the center of each piece, which I then filled with the v’egg salad & a dash of paprika. It truly looked and tasted like the real thing!! The silken tofu tastes completely like a hard-boiled egg and with the faux egg center – well – let me just say I had quite a lot of compliments on my h’ordeurve!