Tarragon Egg[less] Salad

Looking through my website recently, I've realized that I've grown quite a fondness for Tarragon. I seem to look for reasons to add it to everything. But who can blame me right? The flavor is too much of a party for me to neglect. Hooray tarragon!
 
--that was dumb--

Anyway, April 12-18 is National Egg Salad Week. I don't exactly know what that means or why it cam about, but it does give me a good reason to play around with food. So here's my tribute to this ridiculous fucking holiday. You could serve it on a bed of lettuce or between two pieces of bread. Really the options are endless (and delicious.)



 
1 12oz block of extra firm tofu
1 tbsp capers
1/4 c chopped tarragon

1/4 c Vegenaise
2 tbsp mustard
1 tbsp apple cider vinegar
1 tbsp olive oil

1 tbsp water
1/2 tsp turmeric

Salt and pepper, to taste
  1. Crumble the tofu (I use my hands, but I guess you could mash it with a fork) and mix it with the capers and tarragon. 
  2. Whisk together the vegenaise, mustard, vinegar, oil, water, and turmeric. Coat the crumbled tofu mixture with the dressing and season with salt and pepper.




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