Number of animals killed in the world by the meat, dairy and egg industries, since you opened this webpage. This does not include the billions of fish and other aquatic animals killed annually.

Based on 2007 statistics from the Food and Agriculture Organization of the United Nations' Global Livestock Production and Health Atlas.

Get this counter

RSS Feed

No-Egg Salad

No-Egg Salad Recipe! Pic courtesy of My Recession Kitchen.

Based on a recipe at My Recession Kitchen, this No-Egg Salad is delicious and can be mixed up in under five minutes. You don’t even need a power tool. A bowl and a fork are all you need to combine the ingredients. Speaking of ingredients:

  1. 1 14 oz block of firm tofu
  2. 6 tablespoons Vegenaise(or the cashew mayo on Recession Kitchen’s site)
  3. 4 tablespoons minced onion
  4. Sprinkling of celery seed to taste
  5. 3 tablespoons dijon mustard
  6. 1/2 teaspoon turmeric
  7. 1/2 teaspoon salt
  8. Recession Kitchen recommends paprika for garnish, but I’m cheap, so I say the fewer ingredients the better.

Assembly is simple. Put it all in a bowl. Mash with fork. Chill and smear on bread or just shovel it into your salivating face with a soup ladle.

2 Responses

  1. Tyme says:

    I love me some eggless salad! (Got recipe from book “Vegan Substitutions…” Make it all the time — some in refrigerator right now.

    Even better:
    From the block, dice the majority of tofu, but crumble some and add the mustard to that. Gentle fold it in to mimic real-egg salad.

    I add chopped celery (rather than celery seed), and season with “Weber Chicago Steak Seasoning” grinder seasoning — a great blend of black pepper/garlic/bell pepper, salt.

    I eat it open face.

    Often add a first layer, atop toasted bread, before eggless salad:

    – Sliced portobello mushrooms; or
    – Baby spinach; or
    – Slided roma tomatoes; or
    – Slided avocado

    Use good, bakery style bread. Roasted garlic, sourdough, etc.

    Really, go wild:
    Top with Durkee/French’s fried onions!! (more texture and yum)

  2. Shaun says:

    Hello everyone, Welshman and vegan for only 10 months so my quest for recipes is insatiable.
    One product I have just discovered that helps to fill the gap left by eggs, and that would be perfect in this dish is ” Black Salt ” Mined from natural sources in Northern India and Pakistan, it truly tastes of hard boiled eggs, I mean REALLY!
    You have to have this in your cupboard. So many uses. The brand I bought is TRS but I’m sure there are many more companies out there.
    That photo looks like the real deal and I am sure going to enjoy this recipe. Thanks.

Leave a Reply