Vegan "Egg" Salad

Normally, I’m not a big fan of meat substitutes.  I love homemade veggie burgers and I usually prefer tofu and tempeh dishes to chicken or beef.  But vegan chicken nuggets?  Fake steak strips?  No thank you.

Whenever I need a quick meal, I normally head up to Earth Fare, a natural grocery store near my house for a couple of their deli items.  Because of my distaste for "fake meat," I always passed over their vegan chicken salads.  One time, I mistakenly grabbed a vegan  chicken salad wrap instead of the regular, and that's when my obsession began.  I seriously  cannot explain to you how awesome it is.  I had no clue how they made it, but frankly, I couldn't have cared less. 

It was this obsession that got me to try this recipe for an eggless "egg" salad.  Now that I've made it, I know Earth Fare's secret!  Throw some curry powder and raisins in it and you’ve basically got my favorite not-chicken salad dish.  The trick is using the firmest tofu you can find, preferably baked tofu that’s not packed in water.


Enjoy!

Vegan "Egg" Salad

Serves 4
Adapted from Crazy Sexy Diet by Kris Carr

1 block extra firm tofu or baked tofu (I used baked tofu with Italian herbs)
¼ cup veganaise (or olive oil mayo - it won't be vegan, but it'll still taste awesome)
¼ cup onion, finely diced
½ cup carrot, grated
¼ cup parsley, finely chopped
¼ cup nutritional yeast
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground pepper

In a large bowl, crumble the tofu.  Mix with the remaining ingredients until thoroughly combined.  Serve in a sandwich or on a bed of lettuce.