Tuesday, May 4, 2010

Mock Egg Salad - A Heart Healthy Alternative

I used to love egg salad sandwiches growing up.  They were my sandwich of choice.   As an adult, I became allergic to eggs and then family health concerns put egg salad off the menu regardless of my allergies.  With Mother’s Day approaching, I’m planning my contribution to the menu, for what is becoming an annual Mother’s Day picnic.  It started me thinking about an egg free alternative that would also be mayonnaise free.   
Firm tofu has the perfect “egg” consistency, so I started with a 14 oz block and mashed it up with a fork.  Looks a lot like mashed up eggs whites to me.

I didn’t want to use mayonnaise, so I made a cashew based mayo as a substitute.  To that I added minced spring onion greens, minced celery, mustard, salt, and a little turmeric for that egg yolk color.  You can use a basic yellow mustard or get a little creative and use a flavored one.  I used a spicy honey mustard.
I have to say that this stuff is yummy.  It’s my new favorite lunch food.  I’ve had it on toasted bread topped with a little Spanish smoked paprika and I’ve eaten it stuffed into half of an avocado.  For Mother’s Day, I think I’ll serve it like a dip, with crackers.

Mock Egg Salad
Makes 8 servings - Use organic ingredients whenever possible
For the Cashew Mayonnaise:
1 cup cashews
1 medium sized lemon, juiced (about 1/4 cup)
1 tablespoon minced onion (white part of a green onion)
1 teaspoon agave
1/4 teaspoon salt
2 tablespoons water 
1 tablespoon Flax oil
Cover the cashews with cold water and let them soak for an hour and then drain.
Put the cashews in a food processor with the lemon juice, onion, agave and salt and 2T water.
Process until it starts to look smooth and then pour the flax oil in slowly (with the processor on)
Continue to process for a minute.  
(This makes more than you need for the egg salad, refrigerate leftover for another use)
For the Mock Egg Salad:
1 14 oz block of firm tofu
6 tablespoons cashew mayo
4 tablespoons minced onion greens
4 tablespoons minced celery 
3 tablespoons yellow mustard
1/2 teaspoon turmeric
1/2 teaspoon salt
Paprika (for garnish)
Drain the water from the tofu and wrap it in a clean dish towel.
Squeeze the tofu in the towel, gently, to press out any extra water.
Put the tofu in a bowl and mash with a fork.
Add the onion greens and celery and stir.
In a separate bowl, whisk together the cashew mayo, mustard, turmeric, and salt.
Add the mayo mixture to the tofu and stir until well blended.

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