Removing eggs from my diet has not been a hardship. A few years ago I learned that eggs are essentially the product of a hen’s menstrual cycle, and ever since then I cannot look at an egg without visualizing the egg being squeezed out of a chicken’s lady parts. So, save for egg salad sandwiches (which were always a weakness for me) and the occasional scrambled egg breakfast at Albert’s restaurant, I haven’t made the high-cholesterol high-fat artery-clogging food a part of my everyday eating.
But, as mentioned above, I have always loved egg salad sandwiches. Well, I love sandwiches in general – when people ask me what my favourite food is, or what food I would choose if I could only eat one thing for the rest of my life, its the sandwich. I love bread. I love the things that go between pieces of bread. I love the spreads that go on bread. So, having exhausted peanut butter sandwiches since going vegan, I decided it was time to try this fantastic thing I had been hearing about… eggless egg salad.
I wasn’t very adventurous: I literally followed the recipe on the side of the Mori-Nu Tofu package, using the ingredients I had on hand (so no capers, and regular mustard instead of dried). This was my first hands-on experience with tofu, so it made the endeavour even more fun. Following advice I had read online, I unpackaged the tofu and put it on a plate between two dish towels, and then sat my Forest Feast cookbook on top for weight. I left it for half an hour, then replaced the damp towels with dry ones, and let the remaining water drain from the tofu for another thirty minutes. The rest was simple: I smushed the tofu in a bowl until it actually kinda resembled hard-boiled egg whites, mixed in the Veganaise (I was careful with this part because I didn’t want the tofu to smooth out – I wanted it to remain chunky), then mixed in the rest of the ingredients (shallots – or onions, as that’s all I had, and the mustard, and a lot of salt, and pepper).
Voila! Egg salad sandwich!
Now, obviously I knew that what I was making was not going to taste exactly like the egg salad I grew up with. But, I have to admit, the mixture really did take on a surprisingly similar texture to what I have been accustomed to, and made for a satisfying lunch.
You know, I’ve really started to understand that the trick with veganized versions of our favourite recipes is to accept that these new versions are not going to taste exactly the same as their carnivore-catering counterparts, and to simply do our best to enjoy them for what they are – delicious foods that are tempting to the taste-buds in their own right.