Recipe: The Haight-Ashbury eggless tofu salad! »
Back in the day, when I was an omnivore, I loved egg salad. Actually, I loved anything mixed with mass amounts of mayonnaise because I’m
an American gross! So, of course as a vegan, I took it upon myself to come up with an eggless tofu salad! I know there are a million and a half variations upon which to make one’s tofu salad, which is why I’m calling mine ”The Haight-Ashbury” (upper Haighters, represent). I hope that you like it, and please, share your versions in the comments; I would love to know how you make yours! I know dill is quite popular in this kind of dish, but I’m not a big fan. (Except when it’s in here!)
1 batch homemade vegan mayo (or 3/4 - 1.5 cups of store-bought)
1 block of tofu (I used Wildwood super protein, 20 oz.)
1 Tbsp. mild vinegar (red wine, white wine or rice vinegar)
2 tsp. salt (I used black salt)
1 tsp. pepper
1/2 tsp. turmeric
3/4 - 1 tsp. cumin
2 dollops of yellow mustard
3 ribs of celery
2/3 cup chopped red onion
1/3 cup chopped green onion
In the future I will use the extra-firm tofu, as opposed to extra protein, as I like a softer consistency in my salad. Extra firm has to be drained, for which I use the best, most genius technology known as the Tofu Xpress (but I totally used to do the paper towel technique—you know, wrapping up tofu in paper towels and stacking cans of beans on top to drain the water out!)
Once the tofu is drained, I crumble it into very small pieces, till it’s practically a mush. Next, finely chop celery and red and green onions. Now add all the ingredients and mix!
You can eat immediately, but I like to let it sit in the fridge for a few hours, even overnight. It’s one of those foods that tastes best after it marinates, like potato and pasta salads!
I may have a had a few libations when I “plated” this. However, I can report back from experience, that it makes a great late-night snack!
Adele is going to give vegetarianism a go! And we’re here to help! »
Oh-so-lovely songstress Adele is making an effort to go vegetarian! She says that for what’s on the agenda in the year ahead, she has to be “really healthy and stuff like that.” Plus, when she eats meat, she thinks of her dog and sees his little dog eyes. This is incredible news, though of course going vegan would be all the more fantastic. It can be a difficult transition to make, I understand. But, Adele, I’m here to help you. Anything you need, any time of day. Then when you visit San Francisco, I’ll give you the
drinking vegan tour of the city! Or you can hire me as your personal chef, whatever works.
1. I understand you don’t like the taste of tofu, that you go so far as to describe it as “rank.” Tofu is not chicken, this much is true. However, when seasoned well, tofu is delicious! I’ll let you borrow my Tofu Xpress and we can marinate blocks of protein together! You must also read Sarah’s guide to making the most out of a tofu scramble: It will change your life.
2. Faux meat and cheese are your friends during this transitional time. Every time I blink, new ones hit the market. Try them all out to find your faves. You don’t have to like them all, it’s OK. I stay as far as I can from Tofurky deli slices and cheddar-flavored Follow Your Heart cheese.
4. Check out Happy Cow so you know where to eat in every city on your tour. I really should have checked Happy Cow before I went to Reno (as opposed to the drive home), because I subsisted on a salad, a sandwich, and a Lara Bar for two days—not enough food for me. Learn from my mistakes.
5. Barnivore is your new best friend. Use it, download the app, and then go to your nearest pub.
6. Get yourself some vegan cookbooks! Because Vegan with a Vengeance was my first, I am biased in believing it should be every vegan beginner’s guide!
7. I have heard that it is safe and nutritious for doggie companions to go veg as well as humans! You and your pooch can go on this veg journey together, OMG that would be the cutest.
8. Read Vegansaurus! You’ll love us, we are sassy. Like you!
probably will not lose respect for you if you pose for a PETA ad, but personally, I think it’d be amazing if you did work with Farm Sanctuary or Mercy for Animals. Just don’t pull a Ginnifer Goodwin, in which you yell about your veganism only to turn around and bash it on Jimmy Kimmel Live, OK?
Now it’s time for a video, with everyone’s favorite kale-lover, Anderson Cooper! Just kidding; he openly hates kale because like my sister, he has the palate of a six-year-old!
Adele is just stunning in all these clips. Are you getting chills watching her sing? I am!
[photo via Tom and Lorenzo. Who does your makeup, girl? It’s perfection.]
Vegan MoFo PLUS: Tofu Xpress makes amazing antipasto! »
The cool dudes over at Tofu Xpress were kind enough to send over a unit for review, and I was so pumped about using the nifty gadget that I decided to incorporate it into my Vegan MoFo recipe. Talk about slicing two carrots with one knife!
The Tofu Xpress is a fully dishwasher-safe, easy-to-use, gourmet kitchen tool. Though it was created to remove moisture from a traditional block of tofu, it can be used for other foods that need pressing as well. To use, place a block of firm or extra-firm tofu into the container, attach and lock the lid, and let it do its job. Most of the water will be gone after an hour or so, but you can leave the Tofu Xpress in the fridge overnight, or however long you’d like.
Once pressed, tofu becomes easier to grill, marinate, stir fry and bake and results in richer flavors and increased versatility. After food prep, the machine is easy to clean and store, with only two, corrosion-resistent parts. Miraculous! After searching for some relatively simple pressed-tofu recipes, I was thrilled to find the perfect project: Marinated Tofu Cheese.
After pressing a block of extra-firm tofu for 48 hours (I wanted to be sure!), I chopped it into small blocks and tossed it with sun-dried tomatoes, kalamata olives, fresh basil and rosemary, extra virgin olive oil, and a little salt and pepper. After making sure it was well combined, I packed the whole mixture into a Mason jar, topped it up with more olive oil, and let it sit in my fridge—patiently—for almost four days to soak up all the goodness.
Today, I picked up an Italian loaf at a local market and packed it, along with about half of my ready-to-devour mixture, and headed into work. After tasting the antipasto goodness myself, and gathering feedback from my foodie coworkers, the consensus is that my first Tofu Xpress experience was indeed a GREAT success!
Next time I’ll add a few whole cloves of garlic to the marinade, but aside from that it was truly delicious and rich. One of my coworkers said she’d even love to serve it at a party! Win! Can’t WAIT to try another recipe!
[Tofu Xpress image via Rollin’ Oats Market]
Friday Link-o-rama: Veggie Awards, Naked Dudes, The Tofu Xpress & More! »
IMPORTANT: The VegNews polls close at 11:59 p.m. on July 31, and we want you to write Vegansaurus in for Best Veg Blog! Also, win prizes. Yes! Time to root for the Underdino! If there are any prizes, we’ll totally share.
Veggie Trader provides free classifieds for home-grown produce! People like Meave’s parents, who have uncontrollably prolific orange and peach trees, should really get in on this. The site expressly prohibits the trade of meat, eggs, and dairy products (yes!), and Californians must obey both statewide import laws and quarantine orders for the light brown apple moth.
Ezra Klein is PISSED about how cheap chicken is; <3 that Ezra Klein.
Factory farms are all, We are beneficial to rural communities! And small farmers are all, Actually the stench from your animal torture chambers is poisoning our air, and the runoff is poisoning our water! Amazingly, courts are siding with the small farmers.
Men can get naked for animal rights, too!
The New York Times gives you 101 simple salads, in neat little categories. Nos. 1-36 are “mostly vegan.” Incidentally, Synergia Soyfoods makes this scrumptious vegan feta cheese that tastes so authentic that the first time I ate it I teared up with joy, if you are looking to make salads that ask for such an ingredient.
The Times also presents the crème brûlée cart guy as Mr. Small Business Twitter San Francisco. Vegansaurus strenuously objects to such representation.
The Long Now Foundation! (est. 01996) is hosting a seminar with the authors of Tomorrow’s Table: Organic Farming, Genetics, and the Future of Food. They both teach at UC Davis—an excellent school!—and are married, which makes this lecture sound even more appealing. Go learn something on Tuesday, July 28 at 7:30 p.m. at the Cowell Theater; tickets are $10.
Vinnie’s Pizzeria in Williamsburg has awesome vegan by the slice. AND THIS TRASH CAN. SO AWESOME. Here is a photo of Laura eating vegan pizza at Vinnie’s. If that doesn’t get your motor running, I don’t know what will. Laura wrote this.
So, gianty meaty soups. Campbell’s Chunky: FULLY LOADED is over one pound of “meat” and whatever the hell else, vegetables, say; the Pho Gardens CHALLENGE BOWL is two pounds of noodles with two pounds of “beef with tripe.” In general, the world is fucking disgusting, NEVER FORGET.
Vegan.com discusses the extinction of Bluefin Tuna. SO SAD PLEASE STOP EATING FISH.
The Tofu Xpress, an amazing new gadget that helps make tofu even more delicious, gets a review over at Notes from a Vegan Feast. What have you done for Vegansaurus lately? THE ANSWER: Bought us this miracle-worker! Please! You’re so wonderful, that’s the thing about you. SO GIVING.