Eggless Salad with Cilantro Lime Corn-on-the-Cob

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Eggless Salad with Cilantro Lime Corn

Eggless Salad with Cilantro Lime Corn-on-the-Cob

  • Servings: 4
  • Difficulty: easy
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Source: the Gentle Chef Cookbook – Skye Michael Conroy

Eggless Salad

  • 1 block extra-firm tofu (do not use silken tofu)
  • Vegan Mayonnaise, to taste
  • 2 tsp Dijon or spicy golden mustard
  • 2 tbsp nutritional yeast
  • 1/4 tsp turmeric
  • 1 rib of celery, diced
  • 2 tbsp onion, minced
  • 1/8 to 1/4 tsp Himalayan black crystal salt
  • sea salt, to taste
  • ground black pepper, to taste
  • sweet pickle relish, to taste

    • Note: Himalayan black salt is an Indian salt with a high mineral concentration, most notably sulfur, which gives it its characteristic and pungent “hard boiled egg” smell.

Directions

  1. Drain and press tofu to remove as much water as possible.
  2. Crumble the tofu into a bowl. Incorporate all other ingredients and mix well.
  3. Add enough vegan mayo to thoroughly moisten the mixture.

    4. Assemble: Toast bread with garlic butter (just add minced garlic to vegan butter and spread on whole grain bread. One side only. I butter the inside. After toasting spread vegan mayo on inside slice over-top butter mixture. Top with egg salad, cut in half, and serve.

Cilantro Lime Corn-on-the-Cob

  • 1/2 cup vegan garlic butter, room temperature
  • 1 tbsp chopped cilantro leaves
  • 1/2 lime, zested and juiced
  • salt, to taste
  • 1/4 tsp cayenne pepper, if desired

Directions

  1. Pre-heat over to 400 degrees F.
  2. Put vegan butter in a mixing bowl, add lime juice, salt, and cayenne pepper, and mix well.
  3. Add cilantro and zest.
  4. Tear sheets of aluminum foil to place and roll corn in after coating.
  5. Using pastry brush, coat each ear of corn with cilantro lime butter and wrap individually in foil.
  6. Roast at 400 degrees F until hot and steaming, about 20 minutes.
  7. Serve with extra butter and sprigs of fresh dill on the side.

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