Tofu Egg Salad

I made this tofu salad because I was hungry. 

Not shocking, I know, but it had been a long day and I was somewhere between nuclear-fallout grouchy and completely delirious. 

You ever been there?

Farmers markets are in full swing, chickens are getting bigger and bigger, and my cat has somehow become even more insane than usual.  

Don't let him fool you. He's got crazy on the brain. 

He even has the dog in check. A 70 pound dog, right in the palm of his little, furry paw. Not cool.

Who raised him anyway?

Oh.

Here's another confession: I made this vegan version of egg salad in about 10 minutes and I ate it all up on a bed of greens. 

Hunger beast? Tamed.

One of the things I like most about it, aside from the speed, is the versatility of ingredients. I added fresh cucumbers, garlic scapes, and garden parsley, but you can use whatever is in season. It's cool. You're the boss. 

You've seen these, right?

Garlic scapes are the edible and delicious tops of growing garlic bulbs. It's okay to cut them off and eat them, in fact, I've heard it makes the garlic mature more quickly with more flavor. True. 

Tofu Egg Salad with Garlic Scapes

Serves 2-4

8oz. firm tofu, drained

1/3 cup Vegenaise, or other vegan substitute

1 Tbl. whole grain dijon mustard 

2 medium curls of garlic scapes or 1 large stalk of green garlic or green onions, very finely chopped

1 Tbl. finely chopped parsley

2 tsp. spicy/sweet mustard* optional

1/4 cup sliced cucumbers for the top

salt and pepper to taste

    Drain the tofu and crumble into a medium size bowl. Add Vegenaise, whole grain mustard and sweet mustard (if using), and mix gently until combined. Add the garlic scapes or green garlic in two batches, tasting after the first addition. Stir in parsley, and add salt and pepper to taste. Top with fresh, sliced cucumbers or torn basil leaves. 

   Once made, you can serve this salad on toast, in lettuce or endive leaves as a quick app., or on a bed of greens.