Mock Egg Salad

     This is by far the best "egg salad" I've ever had and it doesn't have any eggs, mayo, or salt in it.  I mixed a brick of firm tofu with an equal amount of hummus.  Before using the tofu I put the brick in a colander and placed a weight on top of it for about 20 minutes. This removes excess water and makes for a firmer texture. I cut off about 1/4 of the brick and diced this portion and set it aside. Next, I mashed the other 3/4 of the brick of tofu into the hummus. To this mixture I added 1 tbsp. turmeric, a pinch of smoked paprika, 1 tbsp. no-salt seasoning, and chopped celery. Then I carefully incorporated the diced tofu.  

     Chill in a covered container in the refrigerator.  Pictured here is  a mock egg salad sandwich with freshly picked Boston lettuce on toasted Ezekiel 7 grain sprouted flourless bread.

• Nasoya lite firm brick of tofu (14 ounce)
• Sabra hummus
• turmeric
• no-salt seasoning
• chopped celery
• smoked paprika

Mushroom Pasta

This recipe has all my favorite attributes for a home cooked meal--quick, easy, tasty, and nutritious. 

• pasta
• sauteed baby portobello mushrooms
• roasted red peppers
• tofu
• no-salt seasoning
• nutritional yeast

A Vegan's Blank Canvas

  
   I admit, it took some time for me to wrap my head around tofu. One day I had an aha! moment that went something like this:  For an artist, the blank canvas is not the work of art; for a writer, the blank page is not the story; and for a vegan cook, the bland tofu is not the meal.

   Before starting an oil painting I always take a little time to prepare the canvas. Similarly, for the best result,  I prep a brick of tofu by putting it in a colander and placing something heavy like a Gladware filled with water on top of it for about 15 to 20 minutes.

   Tofu is very versatile since it takes on the flavors of other ingredients in a dish.  It is low fat and loaded with protein.

   Tofu used to intimidate me.  However, now I see it as an opportunity to be creative and express my ever-developing culinary style while having fun creating masterpieces in the kitchen.

 

Top photo:  block of tofu

Bottom photo:  penne pasta, tomato, tofu

Picnic Favorites

 

   One way I mix it up at mealtime is to go outside and picnic. A grassy park or sandy beach can be fun, but I need not venture much further than my front door to enjoy the outdoors. Sitting out on a deck,  porch, or yard can be a welcome change to meals eaten inside at the table or in front of the TV.  Here I prepared a quick pasta salad by mixing bow tie pasta with no salt added canned diced tomatoes, tofu, chopped fennel, red and yellow peppers, fresh dill, and balsamic vinegar. I served mine on a bed of romaine lettuce leaves.