Egg-less Salad with Tarragon, Parsley and Chives
Yesterday I was at the farmers market at Union Square NYC! Welcome the season of spring for an abundance of just picked vegetables, flowers, herbs, fresh baked breads and so much more. I was able to pick up a few herbs, bread, broccoli rabe, white radishes and edible flowers. The herbs and bread were used in this simple dish I made last night.
I haven’t had an egg salad sandwich in a few years and while browsing my new love of a book, Vegetable Literacy by Deborah Madison, I turned the page to an egg salad with fresh herbs. The use of tarragon and chives takes it to a new level – talk about food heaven. Using tofu instead, it closely emulates the texture of egg and makes a delicious and wonderful alternative. I had this on top of toasted grain bread,that I’d just purchased from the farmer’s market, with a side of salad.
Another example of how simple it is to make vegan food from animal based recipes. It’s happier and often times healthier.
Recipe adapted by Vegetable Literacy by Deborah Madison
Note: Beautiful book on vegetables and a wealth of botanical information and may be your new veggie bible, it is for me. Many wonderful recipes compliment the book.
14 oz extra firm tofu drained
1 tbsp minced fresh or dry tarragon
1 tbsp fresh sliced chives
1 tbsp fresh minced parsley
4 tbsp Veganaise
2 tbsp minced white sweet onion
4 slices grain bread lightly toasted
1. Drain the tofu and remove as much liquid as possible. I let drain for a couple hours sitting the tofu on paper towels and placing a heavy object on top to squeeze out
2. Add 2 tsp oil to a pain , crumble the tofu and sauté for 5 minutes. Transfer to a medium bowl. Add the veganaise, tarragon, chives, parsley, sweet onion, couple pinches sea salt and black pepper and mix well.
Add to your grain bread.