The egg salad is made from extra-firm tofu. I squeezed out the excess moisture and mashed it with a potato masher. Then, I mixed in one stalk of organic celery chopped finely, half an organic cooking onion, paprika, turmeric, and a quarter cup of Vegenaise.
I put the egg salad on toasted whole wheat bread with an organic yam that I had microwaved for about 5 minutes. Since organic yams are sweeter than the conventional ones (at least I've found this.... has anyone else?), I only topped the yam with a little bit of Earth Balance Buttery Spread (vegan margarine).
This felt like the perfect dinner for my first week of intense triathlon training. I am calling 8 1/2 hours of training intense, which for some may be a walk in the park, but I'm definitely feeling like I'm working hard!
7 comments:
8 1/2 hours of intense training. How could that be a walk in the park? I hope you're going to blog about your training experience. I would love to hear about it. I'm got my first ever marathon coming up in 1.5 weeks. Ahh...very excited and nervous. A triathalon will likely be one of my next goals...so I'm very curious to learn what you go through!
PS - dinner looks great. I've never had an organic yam, so I dont' know about the sweetness factor.
Triathlon! Good for you, VeganDoc. That is fantastic!
I love the mock egg salad. I've been allergic to eggs my entire 40+ years on this planet and so for as long as I can remember, I have always gone for "faux egg" stuff like tofu scrambles and whatnot. This looks really yummy!
I am rooting for you (and Megan at her marathon) as you prepare for and DO the triathlon. Quite exciting!
looks great!
8.5 hours of intense training!?! wow--everything is relative, isn't it? I'm happy that I go to the gym 3 or 4x a week.
You go, vegan doc!
You are working hard!
I have not made mock egg salad yet, but have done something similar with chickpeas for mock tuna. I think my oldest dd doesn't have a recollection of what real tuna tastes like that she thought it was the real thing.
Hmm, doesn't look bad at all.
Actually, one question comes to mind. What brand of bread do you use?
I use Arnold's Stone Ground Whole Wheat bread.
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