If you haven’t had it already, I’m not sure if the above picture will look all that appetizing to you. After all, even traditional egg salad isn’t all that attractive. But the Best-Ever Tofu “Egg” Salad with Sunny Seeds recipe from “Big Vegan” is, by far, the best mock egg salad I’ve ever had. I’ve not made that many recipes from the cookbook, but this recipe alone makes the book worth the price. (Oddly, I found the recipe on Google Books.) It’s a delicious and addictive mix of different flavors and textures, from the creamy parsley-laced base, to the chewy bits of tofu and crunchy carrots, celery and sunflower seeds. The only change I made was to add a pinch of turmeric to give it a golden color; without, the chopped parsley gives it a green hue. I also added a pinch of curry powder because I happen to like it in my “egg” salad.
Though there are three different parts to the recipe, it comes together relatively fast. I serve mine on slices of whole wheat bread with a little spring mix, or sometimes I just eat it with a spoon. It’s that good.
Now if I could just find a veganized pimento cheese recipe …