Cut vegetables into matchsticks using a knife or mandoline. Place cut vegetables in a colander in the sink. Cook whole grain pasta with a big pinch of sea salt until al dente. Pour boiling water and pasta into colander over the vegetables. Transfer pasta and vegetables back into pot and toss with your choice of:
This is a tofu classic that has often been mistaken for the real thing in my house. The mustard and turmeric give it the right color, and the other ingredients provide the traditional flavor. Adapt this recipe to include your own favorite seasonings.
Combine in a medium bowl:
Crumble 8 ounces firm or extra firm tofu into the bowl and mash together until the mixture is the consistency that you like your egg salad.
You can serve it immediately, but letting it chill for a few hours allows the flavors to meld better.
Suggestions for using Tofu “Egg” Salad:
This recipe is a gradual evolution that started with the traditional breaded and fried zucchini fingers. Every time I made them though they became simpler and simpler as I eliminated ingredients. The final result is so easy and quick you’ll be turning to them whenever you have no time or energy to cook for dinner.
Preheat broiler.
Trim ends from zucchini. Slice zucchini lengthwise to make 1/4 inch thick slices. Arrange in one layer on oiled baking sheet (foil lined for easy cleanup). Top with shaved or shredded Parmesan cheese. Don’t use the kind of Parmesan that comes in a can and is grated so fine it is basically a powder.
Place under broiler for about two minutes. Check with a fork and when they are tender, remove from oven. That’s it, they’re done!
Reheat leftovers in toaster oven or oven. Microwaving them will make them soggy.
