Confession: I’m always craving egg salad of the eggless variety. Itching to make this salad a bit less straightforward and more playful, I decided to incorporate it into a colorful dinner spread, featuring local produce I picked up at the market last weekend. Rather than scooping the eggless salad onto a naked plate, or a bed of greens, I opted to let it rest gracefully atop sautéed Portobello mushroom caps. These eggless egg-dressed caps were accompanied by steamed asparagus and sliced tomato, resulting in a balanced meal ranking low on the glycemic index and high on the satisfaction scale.
Eggless Egg Salad
- 1 block of Organic, Non-GMO certified tofu (firm or extra firm)
- ½ cup Vegenaise with Grapeseed Oil
- ¼ cup turmeric
- 1 clove fresh garlic (finely chopped)
- 3 Tbsp. Stone Ground Mustard
- 2 Tbsp. lime juice
Combine Vegenaise and (sliced) tofu together in mixing bowl, mashing tofu down into an egg-like consistency. Gradually mix in turmeric until blended completely. Add remaining ingredients, including salt and pepper to taste. The generous amount of turmeric gives the eggless egg salad a strong, distinct flavor, not to mention an anti-inflammatory bonus. However, if you are up for some extra spice, I always support adding Sriracha.
The Local Features
The Portobello mushrooms were dressed in Black Mission Fig Balsamic Vinaigrette and sautéed on the stovetop on medium heat, for around 10 minutes. The warm, juiciness of the Portobello serves as a sweet counterpart to the eggless egg salad, and therefore (in my opinion) should be consumed in the same mouthful. Meaning, be sure to get equal parts mushroom and eggless egg salad on your fork with each bite. The bunch of fresh asparagus was covered and steamed in a small amount of water with olive oil and rosemary for 15-20 minutes on medium heat.
In case you are curious why I picked asparagus as my green veggie of choice for this plate, you can read about my affinity for asparagus here.