First of all, I hope everyone had a fantastic weekend and congrats to the winners of the Better than Bouillon giveaway! I sent out emails on Sunday, please respond by Wednesday to claim your prize. This weekend was unnecessarily stressful for me, and I’m not even sure why. I was so tired all day Sunday that I took a surprise nap and had no idea where I was when I woke up an unknown amount of time later. It took me a full minute or two to come to my senses– it was pretty terrifying! Anyone else ever have that happen before?
On to much happier (and tastier) things, I’ve been seeing egg and avocado salad sandwiches all over Pinterest and even at a restaurant in my area. While I’m not opposed to eating eggs, I rarely keep them around the house and I’m not sure I could get behind the fat on fat combo of eggs, avocado, and mayo, regardless of how delicious it sounds. That’s where my friend tofu comes in.
You’ve either A. run away scared at the idea of a tofu sandwich (I understand!) B. already know exactly where this is going or C. are in for a crazy delicious new sandwich. Pressed tofu already has a slightly eggy texture on it’s own, so it’s pretty easy to get a similar feeling to egg salad (minus the slightly slimy feeling of egg whites). The real magic comes in the form of black salt. It adds the slightly sulfury flavor of eggs to make a sandwich I think could trick anyone into thinking they’re eating eggs! Normally, I’m not in favor of buying an ingredient to use for just one dish, but it’s fairly inexpensive and is also used in Indian cooking – so I’m hoping to find more ways to use it in the future!
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