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Meatless Monday — Tofu Egg Salad

By Fredrica Syren:

Happy Monday, everyone!

I love Mondays and have no anxiety about a new week. I just love the fresh start, I guess. However, Monday is my crazy day because I have tons of work, due to a deadline and my daughter’s having ballet class in the afternoon. With that, life ends up being more stressful than usual. In times like those, it is so easy to skip a meal or eat something not so healthful. This is why I love today’s recipe for eggless egg salad. Made with tofu, preparation is fast, and it can be made in advance. So I keep it accessible in the fridge for a fast but healthy lunch. I love eating it between two slices of rustic bread, with tons of veggies and sprouts or in a whole wheat pita.

I think tofu has a bad reputation for strange texture and taste. I love tofu and handled the right ways, it’s super taste and will absorb much flavoring. The secret is to make sure to drain all soaking liquid before cooking with it. Below I explain how to do that. Tofu is great meat substitute because it is high in protein, low in fat, and very low in saturated fat.

  • 1 container fresh extra firm tofu
  • 1/2 cup vegan mayonnaisetofu eggsalad
  • 1/2 tsp. mustard powder or use 3/4 tsp. Dijon mustard
  • 3 Tbsp. diced celery
  • 1 Tbsp. minced pickles
  • salt & pepper to taste
  • 1/4 tsp. yellow curry powder
  1. Drain the tofu block by wrapping it up in a terry kitchen towel for at least 2 hours.
  2. Mash the tofu with the back of a fork until crumbled.
  3. Combine all the reminding ingredients in a bowl and blend well.
  4. Stir in the tofu and chill in fridge for at least one hour before serving.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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