Tuesday, January 25, 2011

Vegan "Chicken" Salad and Vegan Curried "Egg" Salad

I whipped up a large batch of both of these for the twins birthday party and even my parents who turn their noses up at my vegan food enjoyed them both. I practically had to force my mom to eat the curried "egg" salad made with tofu because she thinks she hates tofu.(I just feel that she hasn't had it prepared correctly) After she ate it she said she liked it better than the faux chicken salad...go figure.

"Chicken" Salad made from TVP

2 cups re-hydrated TVP (Textured Vegetable Protein)
1/2 cup vegenaise
3/4 cup chopped red onion
3/4 cup chopped celer
3/4 cup chopped red bell pepper
salt n pepper to taste

Mix all together and refrigerate till ready to serve. Use less or more vegenaise if you prefer. Serve on whole wheat finger rolls for a party or normal bread for your everyday lunch.

Curried "Egg" Salad

1 lb firm pressed, drained, and crumbled tofu
1/2 cup vegenaise
1 1/2 cups cubed cooked potatoes (I used russet but any would work)
1/2 cup chopped onion
1/2 cup chopped celery
6 cloves minced garlic
2 tablespoons fresh grated ginger
3-4 tablespoons curry powder
1 tablespoon turmeric powder
1/2 cup almond slivers

Again mix all together and adjust vegenaise to taste. Refrigerate until ready to serve. Serve on bread of choice.

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