As you might have noticed from a recent blog post, I adore picnics! I always have ever since I was a little kid. (I even started a Vegan Picnic account on Instagram!) My earliest memories were of my grandfather taking me to Wagner Park in Grand Prairie, TX, where I would play on the playground before heading to a shady area for some lunch. Finding shade in Texas in the middle of summer is like finding gold! Especially after sliding down a metal slide that has been reflecting the blazing Texas sun all morning.
Leading up to my demo this weekend, I thought I would share one of my favorite picnic recipes (one that I will demo on Sunday) - Tofu No-Egg Salad! I never ate egg salad before I was vegan, but I can’t get enough of this tofu version. Mine is a little different and is slightly reminiscent of my mom’s potato salad! My secret ingredient is Stone Ground Mustard and pickle juice! Made it is just me, but I think pickle juice can spruce up almost any dish.
I like to drain and then press the tofu for several hours, leaving in the refrigerator while doing so, but one hour is sufficient enough. The longer the tofu is pressed, the less chance of extra liquid finding its way into the finished salad. Once the tofu is pressed, I crumble the tofu in a medium size bowl and then add the vegan mayo and mustards, thoroughly mixing them. Once they are combined, I add all of the other ingredients and stir them to combine. Unless I forget or I am short on time, I make this recipe the day before I use it. It allows all the flavors to mingle together and start to party!
This makes a great sandwich filling or get all fancy and fill either cucumber or endive cups!