Eggless Salad
Eggless Salad. Recipe by Chef Linda of Esther's Kitchen.
Eggless Salad
Recipe courtesy of Chef Linda of Esther's Kitchen!
Here’s an easy Tofu Egg Salad that features Aquafaba Mayo. It’s so good served on a bed of lettuce or in a sandwich. Use a store bought egg-free mayo or make your own Aquafaba Mayo.
Cuisine: Esther Approved, egg-free, gluten-free, contains soy
Prep Time: 10 minutes
Yields: 1 lb 2 oz
Author: Chef Linda | Esther's Kitchen
Ingredients:
14 oz (397g) package organic firm tofu, drained
1/3 cup egg-free mayo of your choice
1/2 teaspoon onion powder * 1/4 teaspoon garlic powder
1-1/2 teaspoons yellow mustard or Dijon mustard
1 teaspoon nutritional yeast
1/2 teaspoon Kala Namak black salt for eggy taste or sea salt, to taste
1/8 teaspoon coarse ground black pepper or to taste
1/8 teaspoon turmeric powder for colour
Preparation:
1. Slice the tofu in thirds lengthwise. Lay the pieces between a towel. Press them to remove most of the water.
2. Roughly chop the tofu in a mixing bowl with a knife to resemble chopped hard boiled eggs. Stir in the remaining ingredients.
3. Spread the Tofu Egg Salad on bread, toast, bagels or serve on a bed of lettuce greens.
4. Refrigerate the salad for up to 2 days in a sealed container. Stir before serving.
5. Make the aquafaba mayo.
ENJOY!
Aquafaba Mayo
Aquafaba Mayo. Recipe by Chef Linda of Esther's Kitchen.
Aquafaba Mayo
Recipe courtesy of Chef Linda of Esther's Kitchen!
Refrigerate the liquid left over from canned or home cooked white beans and chickpeas. This bean juice is called Aquafaba. It’s delicious as a mayo. Adjust the salt, vinegar and sweetener to your taste.
Aquafaba Mayo
Cuisine: Esther Approved, Egg-free, Gluten-free, Vegan, Paleo
Prep Time: 10 minutes
Yields: 1-1/2 cups
Author: Chef Linda | Esther's Kitchen
Ingredients:
6 Tablespoons refrigerated bean juice (Aquafaba ) from 15 oz can of butter beans, great Northern beans, chickpea/garbanzo, or cannellini beans
1/2 teaspoon salt * 1 teaspoon golden light agave or maple syrup
1 Tablespoon apple cider vinegar
1 cup organic sunflower oil or other neutral oil
Preparation:
1. Add the cold bean juice in a tall jar. Use a hand immersion blender to blend the bean juice on high until it turns opaque white and fluffy, about 2 minutes.
2. Add in the salt, sweetener, and vinegar. Continue to blend with the immersion blender and slowly start drizzling the oil in stages while you blend. The mayo will begin to thicken in about 1 minute. Blend for 1 more minute on high.
3. Transfer the Aquafaba Mayo in a sealed jar. Refrigerate up to 1-2 weeks.
Notes:
1. The mayo will thicken more in the refrigerator.
2. Remove any bean bits from the Aquafaba.
3. Electric hand mixers can be used if you don’t have a hand immersion blender. The blending container works best if it’s a jar and not a bowl. Use the whisk attachment of the electric mixer or one beater.
4. If you wish to have an eggy taste to your mayo, add a pinch of Kala Namak salt at serving. The sulphuric aroma will dissipate and will not stay in your mayo for an extended period. Use regular sea salt or pink Himalayan salt in the recipe.
ENJOY!
Tofu Scramble and Omelette Batter
Tofu Scramble and Omelette Batter. Recipe by Chef Linda of Esther's Kitchen.
Tofu Scramble and Omelette Batter
Recipe courtesy of Chef Linda of Esther's Kitchen!
Note from Chef Linda: A constant focus on the products we share here is the availability to everyone on a global scale. Does everyone have access to the commercially made egg substitutes globally? The answer is no. When I switched to an Esther Approved lifestyle, the only product that was available locally for me was the Ener G egg replacer. I used it in baking. It’s not an egg substitute that makes omelettes or scrambles. I started to get serious and experiment with silken tofu and chickpea flour for scrambles and omelettes when I was diagnosed with my egg allergies 8 years ago. I rarely made or ate tofu scrambles or omelettes because I was eating chicken eggs as a vegetarian at the time. Chicken eggs were creating inflammation in my body. I also developed an allergy to the proteins in eggs. Some of the ingredients in this recipe should be available online if you can’t find them locally. This batter makes a tofu egg scramble or an omelette. The texture of the tofu egg scramble is light and fluffy.
Tofu Scramble and Omelette Batter
Yields: 2 cups batter/2 servings (1 cup per serving)
Author: Chef Linda | Esther's Kitchen
Batter Ingredients:
1 lb (454g) organic firm silken tofu, refrigerated or shelf stable type, drain water out of the package
3 Tablespoons nutritional yeast
3 tablespoons potato starch
1 teaspoon Adobo seasoning, optional if you don’t have it on hand
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 shakes turmeric powder, used for color, omit if you don’t have it
1/4 teaspoon kala namak salt for eggy taste (add more at serving.)
Cooking spray or vegan butter for pan
Preparation:
1. Add all Batter Ingredients in a blender. Blend on low until combined. Pour out a 1 cup measure.
2. To make a Tofu Omelette, heat a nonstick skillet on medium-high heat. Spray the pan with cooking spray. Pour the 1 cup batter in the center of the pan. Smooth out to an 8” circle. Cook for 1 minute then turn the heat down to medium. Cover the pan with a lid. Cook the omelette for about 5 minutes on one side or until surface is cooked. Add nondairy cheese and fresh baby spinach. Fold the omelette over and cook for about 30 seconds. Serve
3. To make a scramble, follow the above directions and cook the omelette uncovered for 3 minutes. Begin to scramble the omelette. Cook until the scramble texture is desired. Add nondairy cheese and spinach. Serve
4. Refrigerated any leftover batter in the refrigerator for 2 days.
ENJOY!
Esther the Wonder Pig's Eggy Tofu Scramble!
Today’s filling breakfast is Esther the Wonder Pig’s Eggy Tofu Scramble with Sun-dried Tomatoes, Baby Spinach, Field Roast Maple Breakfast Sausages and Sourdough toast. Recipe courtesy of Chef Linda of Esther's Kitchen!
Today’s filling breakfast is Esther the Wonder Pig’s Eggy Tofu Scramble with Sun-dried Tomatoes, Baby Spinach, Field Roast Maple Breakfast Sausages and Sourdough toast. The baby spinach can be omitted if you just want an eggy tofu scramble. If you are shopping at Trader Joe’s this weekend, check out the Everything but the Bagel Sesame Seasoning blend. For a more eggy flavor, sprinkle Kala Namak as a finishing salt on your tofu scramble. Recipe courtesy of Chef Linda of Esther's Kitchen!
Cuisine: Esther Approved Breakfast, Egg-free, Gluten-free, Contains Soy
Prep Time: 5 minutes
Cook Time: 11 minutes
Yields: 2 Servings
Author: Chef Linda | Esther's Kitchen
Ingredients:
1 Tablespoon dairy-free, vegan butter
14 oz/397g package organic firm tofu, drained and not pressed
1/4 cup nutritional yeast
Dash ground turmeric
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
1/2 cup loosely measured sun-dried julienne cut sun-dried tomatoes from a store bought package
2 handfuls organic baby spinach
Field Roast Maple Breakfast Sausages, cooked to package directions
*ourdough toast with vegan butter
Preparation:
1. Break up the tofu in chunks with your fingers and add it to a glass mixing bowl. Add the nutritional yeast, turmeric, garlic powder, and black pepper. Gently stir with a silicone spatula.
2. Heat a non-stick sauté pan over medium heat. Melt the 1 Tablespoon of dairy-free butter in the pan. Add the tofu. The tofu will be runny in the beginning. The water will evaporate as it cooks. Sauté the tofu scramble on medium heat for 5 minutes. Stir in the sun-dried tomatoes and cook for another 4 minutes. Stir occasionally. Add the baby spinach and cook just until it begins to wilt.
For an eggy flavor, add Kala Namak salt at serving time.
4. The cooked tofu scramble can be stored in the refrigerator for 2 days.
ENJOY!