I tried something new this week.
Burmese chickpea tofu. It looks like this:
And you can find a recipe for it here.
It isn’t a soy-based tofu, but for this recipe, that’s a good thing. If you’ve ever had a soy-based tofu “egg” salad sandwich, you know what I mean. The texture–it just isn’t quite right. Tofu tends to be a little bit….umm…spongy? I don’t know that “spongy” is really the right word, but…yeah. The flavor of soy-based tofu is good (it absorbs whatever flavor you give it), but the consistency is far, FAR from eggs.
Not so with Burmese chickpea-based tofu. For some reason, the color and texture of chickpea tofu is so much more egg-like to me. Try it, and tell me if you agree.
Once you’ve made your chickpea tofu (pretty easy recipe, although it takes a few hours of waiting, so make sure you start a day in advance), the salad part is really simple.
Throw all your chickpea tofu and veggies in a bowl.
Don’t forget the good stuff– vegenaise, Pa’s pickle relish, parsley, and seasonings.
And mix it up!
I’m still experimenting with chickpea tofu in other recipes (Asian stir-fry dishes, etc.), so I’ll keep you posted as to how those work out.
In the meantime, throw some of THIS between two pieces of bread. You won’t be disappointed.
Burmese Chickpea Tofu "Egg" Salad
- 2 2/3 cups packed mashed chickpea tofu
- 3/4 cup diced celery
- 1/4 cup minced red onion
- 1/2 cup veganaise or your favorite vegan mayo
- 2 tablespoons sweet pickle relish I used Pa's, a delicious vinegar-free version
- 2 tablespoons fresh chopped parsley
- 2 teaspoons McKay's vegan chicken-style seasoning or vegan vegetable bouillon of your choice
- 1/4 teaspoon garlic powder
- 1/2 tsp salt or to taste
- Mix all ingredients thoroughly in a bowl, and refrigerate for at least 30 minutes prior to serving. Serve on your favorite bread or crackers for a delicious sandwich or snack. Yumm!
“Casting all your care upon Him; for He careth for you.” 1 Peter 5:7 (King James Version)