For a period of time, when I ate eggs, egg salad was pretty much my “go to” for lunch. And I really liked it. When Marty stoppedeating meat he followed along as an egg salad lover and it’s something he would like to eat on our passages as it was easy to grab and provided some protein. We’ve had to adapt and now tofu salad is the new egg salad.
*For Cruisers: This will be good in the fridge for several days
(like 5) and I make a batch or two of this before we take off.
But for long range passages, if I make this underway there is no way I add all these ingredients- b/c we don’t have them and if we did preparing it would exceed my galley limit while underway! JSo don’t fret; you can still make plain tofu salad with mustard, vegan mayo, and spices!
What you’ll need:
-12 oz. Extra Firm Tofu (preferrable organic)
-1/3 cup vegan mayo (I make my own, see recipe at the end)
-2 tbls. mustard (I use spicy brown but any kind you like/have will work)
-1/3 cup carrots, grated
-1/3 cup bok choy steams (substitute celery or something else crunchy)
-3 green onions, chopped
-3 tbls. fresh parsley, chopped
-1/2 tsp. turmeric
-1/2 tsp. cayenne
-1/4 tsp. cumin
-salt & pepper to taste
-1-2 tbls. nutritional yeast (optional)
What’s Next:
-Drain, rinse, and pat dry the tofu
-Add all the ingredients except the tofu into a bowl and mix to incorporate
-Chop or mince the tofu (whatever consistency you like it) and fold it in to the bowl of ingredients.
-We eat it like a sandwich with tomato, lettuce or whatever
*Makes 4 good size Sandwiches*
Vegan Mayo: We can’t buy vegan mayo in these parts but now that I know how to make it I don’t think I’d buy if we could! Just don’t expect this mayo to be quite as thick as the store bought version
What you’ll need:
-3 tbls. lemon juice
-1/3 cup soy milk
-1/2 tsp. mustard
-1/4 tsp. paprika
-1/4 tsp. salt
-6 tbls. canola or vegetable oil
What’s Next:
-Put all ingredients except oil in a blender and mix on low speed until all blended.
-A bit at a time add the oil- blending between additions. The mixture should thicken and be smooth. If it’s not totally thick don’t worry it will thicken up in the fridge.
-Refrigerate or use within the day
*For Cruisers: This will be good in the fridge for several days
(like 5) and I make a batch or two of this before we take off.
But for long range passages, if I make this underway there is no way I add all these ingredients- b/c we don’t have them and if we did preparing it would exceed my galley limit while underway! JSo don’t fret; you can still make plain tofu salad with mustard, vegan mayo, and spices!
What you’ll need:
-12 oz. Extra Firm Tofu (preferrable organic)
-1/3 cup vegan mayo (I make my own, see recipe at the end)
-2 tbls. mustard (I use spicy brown but any kind you like/have will work)
-1/3 cup carrots, grated
-1/3 cup bok choy steams (substitute celery or something else crunchy)
-3 green onions, chopped
-3 tbls. fresh parsley, chopped
-1/2 tsp. turmeric
-1/2 tsp. cayenne
-1/4 tsp. cumin
-salt & pepper to taste
-1-2 tbls. nutritional yeast (optional)
What’s Next:
-Drain, rinse, and pat dry the tofu
-Add all the ingredients except the tofu into a bowl and mix to incorporate
-Chop or mince the tofu (whatever consistency you like it) and fold it in to the bowl of ingredients.
-We eat it like a sandwich with tomato, lettuce or whatever
*Makes 4 good size Sandwiches*
Vegan Mayo: We can’t buy vegan mayo in these parts but now that I know how to make it I don’t think I’d buy if we could! Just don’t expect this mayo to be quite as thick as the store bought version
What you’ll need:
-3 tbls. lemon juice
-1/3 cup soy milk
-1/2 tsp. mustard
-1/4 tsp. paprika
-1/4 tsp. salt
-6 tbls. canola or vegetable oil
What’s Next:
-Put all ingredients except oil in a blender and mix on low speed until all blended.
-A bit at a time add the oil- blending between additions. The mixture should thicken and be smooth. If it’s not totally thick don’t worry it will thicken up in the fridge.
-Refrigerate or use within the day
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