Since my youngest 'Sprout' and I had to entertain small non-veggie people today, I kept it simple with fruit, pasta salad and Tofu (Not)Egg Salad Sandwiches.
The weather was beautiful, bubbles were everywhere and the sandwiches disappeared in minutes with many requests for seconds, and not a single wrinkled nose.
My kids have grown up on these; we always call them "Happy Chicken Egg Salad Sammies" since they taste just like "real" egg salad but the chickens are, of course, MUCH happier with us!
Kids usually like the mild seasonings in these sandwiches; Fix these however your family likes/liked their egg salad, this recipe is just a good starting point...
Happy Chicken Egg-Free Sandwiches
1 lb fresh firm Tofu (the kind packed in water), drained
1/2 cup garbanzos
1/2 Walla Walla (or other) sweet onion, minced fine
1 stalk celery, minced fine
1/8 tsp Indian black salt (optional -- adds "egg" flavor)
1/8 tsp turmeric
1/2 tsp. celery salt
1/4 cup Vegan Mayo (or as much as you like)
2 tsps yellow mustard (the cheap stuff is fine)
1 Tbsp minced pickle or pickle relish - sweet or dill whatever your family prefers
1/4 tsp hot sauce, or to taste
1/8 tsp paprika
Salt and black pepper to taste
.
Cut tofu into small diced cubes.
Mash or puree garbanzos as creamy-smooth as possible.
.
Add about a third of the above finely diced tofu to garbanzos and mash in, until still slightly chunky. (This is like the "yolk"...)
.
Mix in black-salt, turmeric, celery salt, mayo, mustard, hot sauce, and paprika until well mixed.
.
Add remaining tofu cubes, celery, relish, diced onions and
mix gently.
Taste and adjust seasonings with salt and pepper (if too sweet
add a drop or two of vinegar.)
Serve on bread or toast, with mayo and lettuce; spread on crackers; stuff in celery sticks or hollowed-out tomatoes in you wanna get fancy-pants on me; whatever.
