Thursday, May 23, 2013

Egg-less Salad with Tarragon, Parsley and Chives

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.

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.

Makes 4
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.

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