“What is that stuff?” “Eggless egg salad. Though this year my mom added food coloring to make the egg-like product look more eggy.”
Ingredients:
6 oz extra firm tofu, drained and pressed, then diced
⅓ cup vegan mayonnaise
1 tbsp Dijon mustard
¼ tsp black salt
¼ tsp garlic powder
¼ tsp dill
¼ tsp turmeric
1 tbsp minced shallot
1 tsp fresh chives, finely chopped
Sliced white bread
Directions:
In a medium mixing bowl, add ⅔ of the tofu (4 oz), the mayo, mustard, black salt, garlic powder, dill, and turmeric.
Using a fork, mash the ingredients in the bowl together.
Roughly chop the remaining tofu to resemble egg whites then add into the bowl along with the shallot and chives.
Mix until just combined. Try not to mash.
Scoop as much of the filling onto a slice of white bread as you’d like then place another slice of bread on top.
I’ve been dreading this one! When I first cooked this episode, I did everything I could do to avoid making this sandwich. I went with a super deep cut and made a homemade apple pie for Ho-Ho’s hot apple pie from McDonald’s. But when I asked for help announcing my encore, Haley from Gilmore to Say Podcast requested that I make it, I couldn’t say no!
I used tofu to make the egg salad eggless and the secret to making it taste like egg salad is actually black salt! I’m not a big fan of egg salad or tofu but my sister who loves tofu gave this one a green light! I’m glad to be able to offer a vegan dish. So to answer Haley’s question, I think Dave is mostly genuine but a little bit of a brownnoser with a hidden agenda.
Happy Cooking from the Hollow!
If you missed my last encore dish, catch up here!
