So, because I am a badass, I gave folks at VegFest a link to the F’egg recipe, even though I hadn’t put it up yet.
But I’m not really a badass so I can’t go to sleep until I’ve made up for my deception…
Put the following in a bowl:
1 block of extra firm tofu (not silken). And use organic, otherwise it’s probably GMO, which will cause you to sprout extra eyes and wings (actually, that sounds pretty good…)
1/2 – 1 cup of vegenaise, depending on how fat you want to get. Vegenaise is vegan mayo that you can get at Loblaws, Independent Grocers, and all the Health Food stores in town.
Mustard – about 1/5th of the amount of Vegenaise you used.
1/4 tsp (or thereabouts, I’ve never measured it) of salt or black salt. Black salt has sulfur in it, which makes it smell kinda eggy. But it doesn’t really affect the taste. You can get black salt at India Grocery on Somerset. I’m sure they sell it in other places too, but that’s where I found it.
Pepper. Just shake a bit in there. Or don’t. It doesn’t make much of a difference.
Now mash the hell out of it with a pastry cutter or potato masher until it looks like egg salad.
Then add about a half cup of finely chopped celery.
Voila – fegg salad! That should have taken you about 3 minutes. If it took longer, you’re doing something wrong or just maybe taking the whole exercise too seriously.
Put on your favourite bread and chow down!